a modern take on a classic dish,
not the easiest dish to make, but it looks fucking sweet
This recipe is going to be
Avocado and prawns.
Sounds shit eh?
for 4 people we're going to need
20 whole raw king prawns
100g sushi rice
rice wine vinegar
2 or 3 medium sized tomatoes
red chilli pepper
½ glass brandy
½ glass white wine
So the first thing we want to do is prep the sushi rice, start by weighing it out, 100g, then rinse it in a colander under cold running water for about 10 minutes. Put the drained rice in a small saucepan with about 120ml cold water and let it soak for maybe 20 mins. Next bring it to the boil, put a lid on it and reduce the heat to a very gentle simmer for 15 mins. After that remove it from the heat but DO NOT remove the lid for another 5 minutes.
While the rice is resting we will prepare the sugar and vinegar mix, this all depends on taste, I never usually measure it, but at a guess i'd say mix 2 tablespoons of rice vinegar with 2 teaspoons of sugar. Mix this vinegar/sugar into your cooked rice and season with salt to taste. Mix it well and allow the rice to cool to room temp.
if you managed to follow that then congrats your now a sushi chef, throw a slab of raw fish ontop of that shit and you've just achieved a level of mastery that takes the nips about 10 years of training and meditation.
However we've only just begun.
Next were gonna do the prawns, if you live near the sea and its clean, go and get a potfull of sea water, if not then we can make some, ocean salinity is about 3.5 percent, so get your gram scales out. 35G salt per litre of water.
Bring this to the boil.
Meanwhile pull the heads and shells off the prawns, reserve them, de vein the prawns if you know how to, if not then fuck it.
Then throw the raw prawns into the boiling water for 45 seconds, remove and refrigerate them.
At this point im wondering wether there was any point in starting this ed, no one is gonna cook this shit, and my directions are probably a bit vague to non chefs.
Fuck it though, in for a penny....
and anyway this dish looks and tastes awesome and should impress any girl, except ones that dont like fish, and to be honest they're usually no fun anyway.
So now we should have the sushi rice and cooked prawns.
Its time to prep the avocado.
Easy. Half the avocado, remove the stone. And peel the skin off, as gently as you can, we want to keep it looking nice.
Take the 2 best looking halves of the avocado and slice them length ways, as thinly as you can possibly slice them, take your time with this.
Lay the slices out on a sheet of cling film, lay them lengthwise 1 at a time each slice overlapping the last one, you'll want perhaps 8 – 10 slices laid out, drizzle these with a little lemon juice (to stop them oxidizing and discolouring).
Now take some of the cool sticky rice and place it on the avocado slices, these slices are now your rizlas, the rice is your tobacco and the prawns are the good stuff.
So pretty much just make this like a nice fat spliff, some tobacco some good stuff some more tobacco and roll that baby up.
Use the cling film to roll it though, try and keep it tight, if it seems to go a bit wrong just stick with it.
Roll it nice, tie off the cling film and stick it in the fridge for a few hours to chill and set.
Next we can make the sauce, get some oil smoking hot in a saucepan, throw in the prawn heads and shells and stir it up for a minute, throw in the onions, then brandy and flambe, then the white wine, then the tomatoes, and tomato ketchup(about 1 tbsp or to taste), stir and simmer gently for a few minutes.
If you have a hand blender blitz the sauce then pass it through a fine strainer.
Now reduce this until you have a nice thick consistency. Season and chill.
Next make or buy some guacamole and crush some of the nachos.
So to plate, place a spoonful of the guac on a nice plate, I use slate placemats, unwrap your avo roll and place this ontop of the guac, the saucing is a little fiddly, you should take a t-spoon of the sauce and basically stab the spoon onto the plate, try to be accurate and confident with this, practice helps.
Once the sauce is on the plate take the tip of the spoon and drag it through the sauce to create the “lobster claw” type effect.
So with sauce on either side of your little lobster you just need a couple of chives to garnish him, same as in the photo and some of the crushed nachos, these arent really necessary, just gives another texture and seem appropriate with the guacamole.
Makes an excellent starter and good conversation piece.
So now all you needs a main course.
There's a recipe here for some ravioli and prawn shit....
but I wouldn't advise that.