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- 12 x fresh prawns
- 2 x calamari (cleaned, cut into small pieces and scored)
- 4 x sweet corn
- 12 x cherry tomatoes
- 1/2 cup edamame
- 1 x avacado
- 1 x lime
- 15 g grapeseed or neutral oil
- 15 g liquid glucose (optional)
- 3 x jamon serrano
1. For oven dried cherry tomatoes, cut in half and place on baking tray, with a drop of oil on each and season with salt. Place in a 130 degree oven, leaving door slightly open and dry until dehydrated – around 45 minutes.
2. For sweet corn puree, take kernels from two cobs and simmer in water for 3 minutes. Place in blender with 1 tbs of butter, 1 tbs of milk and blend. Season with salt and white pepper.
3. For avacado puree, place avacado, juice of lime, grapeseed oil and glucose in a belnder and blend until smooth. Season and transfer to a mini zip lock or piping bag.
4. Boil edamame as per instructions (5 minutes) and shell.
5. Place slices of Jamon in between oven trays and bake in a 180 degree oven until crisp, around 10-15minutes. Once cooled break into shards.
6. In a very hot pan interlock two prawns so that they form a rough circle and pan fry for 90 seconds on each side, forming a nice crust.
7. Pany fry calamari for 30-45 seconds, once again in a very hot pan.
8. To assemble, sppon some sweet corn puree on plate and using a palate knife, spread out over plate. Place prawns, calamari, edamame, cherry tomatoes and pipe avacado puree…. perhaps more refined than I have! Garnish with microherbs and shards of jamon.
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