Champagne & Ginger Semifreddo
With curled tuile and red wine poached strawberries
150g spanner crab
1 large red chilli
2 cloves garlic
30g green spring onion
50 pea tendrils
2 cobs of corn
5mL fish sauce
5mL sesame oil
125g caster sugar
200mL black vinegar
1 tsp chiu chow
30g sesame seeds
12 Thai basil leaves
12 dumpling skins
Peel, devein and roughly chop prawns.
Shave corn kernels off the cobs, use about 50g in prawn mix. Slowly sweat off remaining corn and turn into a puree.
Finely dice aromats and pea tendrils, micro plane ginger and garlic.
Combine fresh aromats, pea tendrils, corn, fish sauce, sesame oil and seasoned prawn mix, working mixture for about 2-3 minutes or until it is sticky and binds together. Allow to rest and marinate in fridge for at least 1-2 hours.
Cook caster sugar until a light caramel, add black vinegar and slowly reduce to one third of the mixture. Add chui chow and sesame seeds and allow mixture to cool down.
Fold prawn dumplings into desired shape and cook for 5-6 minutes.
Steam crab meat for two minutes and crisp Thai basil in hot oil.
Add corn puree onto base of the plate, place three prawn dumplings onto the puree, dressing with spice caramel, before adding crab meat on top. Garnish with Thai basil leaves.
Recipe provided by Embassy XO