Prawn Cooked in Fennel Oil with Prawn Head Custard

tenplay.com.au

PDK87

subheading: Chilli Scented Milk Skin:

750ml milk

2g long red chilli, finely chopped

subheading: Confit Prawns:

Fronds from 1 fennel bulb

1 shallot, peeled and sliced

400ml grapeseed oil

6 king prawns

salt, to taste

subheading: Prawn Custard:

Prawn heads and shells, reserved from Confit Prawns

1 small fennel bulb, cut in half

40ml fennel oil, reserved from Confit Prawns

5 parsley stalks

1 egg

subheading: Caramelised Bacon Broth:

2 rashers middle bacon

1 tsp grapeseed oil

1 shallot, roughly chopped

1 clove garlic, roughly chopped

salt, to taste

subheading: Sautéed Mushrooms:

4 tbsp fennel oil, reserved from Confit Prawns

12 small fresh shiitake mushrooms, trimmed

100g shimeji mushrooms, broken into small clusters

salt, to taste

subheading: Blanched Asparagus Tips:

8 x 4cm long asparagus tips, peeled and trimmed

salt, to taste

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Note: Ingredients may have been altered from the original.

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