Recipes

Trio of seafood – potato string prawns, sashimi tuna, scallop And chorizo stack

Preparation time:: 1 hour

Cooking time:: 10 mins

Serves:: 4-6

Ingredients

100g piece sashimi-grade yellowfin tuna, thinly sliced
300g sebago potatoes, cut into 2mm-thick slices
12 king prawns, peeled, deveined, tail intact
Salt and white pepper, to season
1 chorizo, skin removed, sliced
10g butter
1 tsp olive oil
6 Japanese scallops, without roe
Wakame seaweed salad*

1 tbs salmon caviar

Lime mayonnaise
2 egg yolks
2 tsp Dijon mustard
A pinch if salt
80ml vegetable/olive oil mix

Zest and juice of 1 lime

Citrus soy sauce
60ml (1/4 cup) soy sauce
1 tsp lime juice

2 tsp orange juice

Avocado and salsa fresco
1 small red onion, finely chopped
2 roma tomatoes, finely chopped
1 tbs extra virgin olive oil
Salt and pepper, to season
1 medium avocado
2 tbs sour cream
Juice of 1 lime

Method

1. To make mayonnaise, place egg yolks, mustard salt in a food processor and, with the motor running, slowly add oil, processing until mixture is thick and creamy. Add lime zest, juice and cordial. Process to combine.

2. To make citrus soy sauce, combine all ingredients in a small bowl.

3. To make avocado and salsa fresco, combine onions, tomatoes and oil in a small bowl. Season with salt and pepper. Mash avocado, sour cream and lime juice until smooth. Season with salt and pepper.

4. Season tuna with white pepper and roll into small rolls. Dip base of each roll in citrus soy sauce, then use a blowtorch to singe top of roll until flesh turns white.

5. Using a mandolin slicer, slice potatoes to create potato strings. Add to a small saucepan of boiling salted water and blanch for 1 minute. Drain and cool, then wrap around prawns.

6. Deep-fry prawns for 1 minute. Remove and stand in deep fryer basket or drain on paper towels for 5 minutes. Deep fry a second time for about 30 seconds or until golden and crisp. Drain on paper paper towels. Season with salt.

7. Heat a medium frying pan over medium heat. Add chorizo and cook for 1 minute on each side or until lightly browned.

8. Heat butter and oil in a medium frying pan over medium heat. Add scallops and cook for 1 minute. Turn and cook for a further 15 seconds.

9. Spoon wakame on each serving plate. Top with a round of tuna. Drizzle with a little remaining citrus soy sauce. Garnish with caviar. Place a spoonful of avocado mixture on plate. Top with chorizo, scallop and tomato salsa. Arrange 2 prawns with a little mayonnaise on top to serve.

Notes

Tip:

- If you don’t have a Japanese slicer to make potato strings, you could try wrapping the prawns in cooked egg noodles instead. Deep fry as per recipe.

*Wakame seaweed salad is a sea vegetable that has a subtle flavour and is most often served in soups and salads. It’s available from your local sushi outlet.

Recipe by Nic and Rocco