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Asparagus and King Prawn Aspic
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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2 tablespoons kanten (agar-agar) powder
1 tablespoon water
4 asparagus spears
4 king prawns (giant shrimp)
4 satoimo (taro), whole and peeled
1 cup (250ml) Katsuo Dashi
2 tablespoons soy sauce
1 tablespoon mirin
Method :
Soak the kanten powder in the water.
Cut the asparagus into 3cm pieces and blanch in a pot of boiling water for 1 minute. Remove from the heat, drain and set aside.
Thread a bamboo skewer along the belly of each prawn, from the head towards the tail. Bring a pot of water to the boil and blanch the prawn until the shells turn red. Drain the prawns, then refresh them under running water. Peel the prawns, remove the skewers and set aside.
Bring a fresh pot of water to the boil, reduce the heat, then simmer the satoimo until soft. Remove from the heat, drain then mash the satoimo. Push the mash through a fine sieve.
Combine the dashi, soy sauce and mirin in a pan and heat over a low flame. Remove the pan from the heat before the liquid comes to the boil. Add the kanten and stir until dissolved. Pour the mixture into the satoimo and mix together with a spatula.
Pour half the mixture into a rectangular mould measuring approximately 7cm x 20cm and refrigerate for 3 minutes.
Remove the mould from the refrigerator and place a layer of asparagus on the dashi layer. Place a layer of prawnson top of the asparagus. Pour the rest of the dashi over the asparagus and prawns, and refrigerate for 1 hour.
When firmly set, remove the mould from the fridge and run a knife around the edges to loosen the jelly. Invert onto a board, slice and serve.
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