Crisp fried nori and prawn tortellini, Enoki mushrooms & dashi-saffron essence
Serves 4
200g King prawn, shelled and devined, finely chopped
8 large Prawns as garnish, shelled and devined
12 cup diced carrots
12 cup diced celery
12 cup sliced echallots
1 chopped birds eye chilli
1 teaspoon chopped ginger
1 cup peanut oil
12 cup finely chopped peanuts, toasted
2 table spoon mirrin wine
2 table spoon fish sauce
Salt
2 nori seaweed sheets cut into fine strips
1 packet or 12 sheets wonton skin
1 egg yolk
2 tablespoon milk
1 punned, ca 50g Enoki mushrooms
1 sprig chervil for garnish
2 liter Cottonseed oil for deep frying
Heat halve of the peanut oil in a sauce pan, add the prawns and cook for a few minutes, than add the carrots, celery, eschallots, chilli, ginger and peanuts and cook on medium heat for 8 minutes. Taste for seasoning; add salt or more chilli to your liking. Add the mirrin wine and fish sauce, take of the heat and add the chopped nori seaweed.
Cool down in refrigerator.
Mix the eggyolk and the milk. Divide the wonton skins and brush the corners with the eggmix. Place the prawn filling in the center and close the corners to shape a tortellini.
Heat the Cottonseed oil in large pot to 180 degree.
Meanwhile prepare the dashi and saffron reduction.
Recipe from Gerda Eilts
