Prawn Mousse Filled Calamari
Prawn Mousse Filled Calamari
Cooking Mode:
Steam
Equipment
- Small bladed mixer
- piping bag
- small frypan
- rubber spatula
- chef’s knife
- mixing bowl
- peeler
- toothpick
Ingredients
Ingredients- 1 Cleaned Fresh Calamari Tube
- 4 Green King Prawns
- 50gm Diced Raw Atlantic Salmon
- Small Knob of Ginger
- 2 Shallots
- 1/2 Long Red Chilli
- 1 Egg
- 80gm Cream
- Chopped Coriander
- Cucumber
- Olive Oil
- Soy Sauce
- Sesame Oil
- Salt
METHOD
Add diced salmon, prawns, chilli and coriander to the mixer
Heat a frypan add a little olive oil and a splash of sesame oil and pan fry the shallots over medium heat until golden Add the shallot mix to the blender and mix until just combined, then add 1 egg white, salt and blend again briefly Scrape down the sides of the mixer and add the cream and mix briefly again until smooth
Transfer the mix to a piping bag and pipe into the calamari tube until it’s 3/4 full and seal with a toothpick
Season the calamari on both sides and place on a perforated baking tray lined with baking paper, place into a pre heated
oven on steam setting 70 degrees for 15 mins
While cooking shave the cucumber add some fresh chill, coriander sprigs, a splash of soy, olive oil and salt and set aside
When the calamari has cooked remove from the oven and heat a frypan till hot add a little olive oil and sear it on one side briefly until just coloured
Place the cucumber salad on the plate, score the calamari and serve on top with some fresh lime
Heat a frypan add a little olive oil and a splash of sesame oil and pan fry the shallots over medium heat until golden Add the shallot mix to the blender and mix until just combined, then add 1 egg white, salt and blend again briefly Scrape down the sides of the mixer and add the cream and mix briefly again until smooth
Transfer the mix to a piping bag and pipe into the calamari tube until it’s 3/4 full and seal with a toothpick
Season the calamari on both sides and place on a perforated baking tray lined with baking paper, place into a pre heated
oven on steam setting 70 degrees for 15 mins
While cooking shave the cucumber add some fresh chill, coriander sprigs, a splash of soy, olive oil and salt and set aside
When the calamari has cooked remove from the oven and heat a frypan till hot add a little olive oil and sear it on one side briefly until just coloured
Place the cucumber salad on the plate, score the calamari and serve on top with some fresh lime
HINTS & TIPS
Use only fresh calamari for this recipe, frozen tubes are no good, they are generally not cleaned correctly and frozen containing a lot of water
You can make a fish mousse in place of prawns for something a little cheaper
Steaming at this temperature ensures the filling is cooked but ensures the calamari does not toughen up due to high temperature
(Don’t be tempted to cook at a higher temperature!)
You can make a fish mousse in place of prawns for something a little cheaper
Steaming at this temperature ensures the filling is cooked but ensures the calamari does not toughen up due to high temperature
(Don’t be tempted to cook at a higher temperature!)
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