King Prawns with Avocado & Salicornia Salad
Less than 30 min
King Prawn (peeled & deveined; keep tail)16 pc
Avocado (diced)4 pc
SalicorniaApprox. 300 g
Salmon RoeApprox. 50 g
Egg Yolk2 pc
Ginger (grated)50 g
Peanut Oil150 g
Dijon Mustard40 g
Rice Vinegar1 tbsp
Olive Oil2 tsp
Zest the limes. Set the zest aside.
Cut the limes in half. Squeeze to obtain the juice.
Rinse and pat dry salicornia stems.
Heat a water bath to 48°C with the Slow Cook Circulator.
Mix olive oil and lime zest with the king prawns. Mix well and put into a vacuum bag. Seal the bag with the Vacuum Sealer.
Immerse the bag in the heated water bath and set the cook time on the Slow Cook Circulator to 20 minutes.
In a bowl, whisk the egg yolks together with the ginger. Mix in the dijon mustard and wasabi. Gradually stir in the peanut oil. Keep whisking until the mayonnaise is compact. Stir in the rice vinegar.
Mix together the avocado cubes, lime juice, mayonnaise and salicornia. Gently mix in the salmon roes. Reserve some salicornia and salmon roes for plating (optional).
When the prawns are done, remove from the vacuum bag. Arrange on a plate with the avocado salad. Garnish with the remaining salmon eggs and salicornia.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference