The weather is becoming increasingly warm recently here in Japan, meaning that the Kuruma Ebi (also known as Japanese Tiger Prawns) season has begun. After a quick stop at the fish market, these plump live prawns looked simply irresistible! It was imperative that I make some sort of prawn tartare to celebrate the summer months!
This particular prawn has a milder flavor in comparison to its Botanebi and Amaebi “cousins”. Normally eaten cooked and placed on top of sushi rice, I took advantage of having found it live, to create a light and refreshing tartare.
The use of San Pellergrino water in this dish, not only heightens the delicate flavors of this savory prawn, but it also adds a punch of sparkling freshness in combination with the parsley oil and lemon juice. You can feel your tongue tingle with every bite!
Being well-known for its high-quality produce; from fruit to seafood, beef and pork, as well as other condiments, like miso, dashi (mild fish broth) and seaweed based ingredients, Japan has greatly inspired me to incorporate its delicate flavors into my Italian dishes.
The Japanese elements of daikon and umeboshi in this particular recipe, accompany the Kuruma prawn tartare perfectly, adding a slight crunch of radish and a delicate fruity flavor of the honey-sweetened plum, without overpowering the “king” of this dish.
Tartares are some of my preferred summer dishes. I truly hope you get the opportunity to enjoy this as much as I did!
Buon Appetito!
Serves: 2
INGREDIENTS:
6 whole pieces Kuruma Shrimp (preferably live or very fresh)
150 ml San Pellegrino (divided – see below)
60 gr Daikon (dice-cut)
30 gr Caviar
2 tsp Shrimp mayonnaise (see recipe below)
10 gr Parsley oil (see recipe below)
3 gr Umeboshi (honey-sweetened type – only 3% salt)
2 tsp Lemon Juice (divided – see recipe below – steps 3 and )
1 ½ tbsp Extra virgin olive oil (divided – see receipt below – steps 3 and )
4 gr Salt
PREPARATION:
1) Using a mandoline slicer, slice the daikon into 0.5 cm slices. Soak in 100 ml of San Pellegrino and 2gr salt to remove any bitterness. Set aside for 40 min.
2) Strain daikon, discard water, dry the slices and use the small dice cut to cut them into small pieces.
3) Prepare daikon marinade oil with: umeboshi (pit removed), 1 tsp of lemon juice and 1 tbsp of extra virgin olive oil. Mix very well and add Daikon to the marinade for around 5 minutes.
4) Separate the prawn heads from their bodies (keep the heads for the mayonnaise – see mayonnaise recipe below), peel skin and devein. Cut prawns into 0.5 cm pieces. Place them in a bowl and add 1 gr of salt and 1/2 tbsp extra virgin olive oil. Gently mix in 2 tbsp of the prawn mayonnaise (see recipe below) and reserve.
Check Out the Link how to cut Kuruma Ebi: https://www.youtube.com/watch?v=I-u79WioHkQ
ASSEMBLY:
1) Place a 7cm-round food ring on a plate and spoon around 1.5 tbsp of diced daikon into it, flattening it slightly with the back of a teaspoon.
2) Add around 1.5 tbsp prawn tartare above the daikon to create a 2nd layer, flattening slightly with the back of a spoon and finally 1 tsp of Caviar on top.
3) Remove food ring and decorate with herbs and edible flowers.
4) Finally, mix 20 ml of San Pellegrino Water with 10 ml of Parsley oil, ½ tsp lemon juice and a 1gr. of salt and drizzle all around the tartare.
Prepare Prawn Mayonnaise:
1) Sauté a small clove of garlic in 2 tbsp olive oil. Once cooked, add the prawn heads and sauté for 2 mins until the prawn heads become completely red. Stir in 1 tbsp of white wine and simmer for 1 min until almost evaporated.
2) Add 30 ml San Pellegrino and heat on low for 1 min. Remove garlic and allow prawn heads and sauce to cool.
3) In a cylindrical vessel, add sauce and one egg yolk and mix with an immersion hand blender while slowly adding 60ml of olive oil little at a time (5-6 times).
4) Add a pinch of salt and ½ tbsp of lemon juice.
Prepare Parsley Oil:
1) Quickly boil 50 gr parsley in 1l of water for 1 minute. Strain and place immediately into a bowl of ice cold water to halt the cooking.
2) Once cooled, drain the water and squeeze out any excess water remaining on the parsley until almost completely dry, using paper towels or a tea towel.
3) Place a cylindrical vessel into a bowl of ice water, add parsley and 125 ml of pure olive oil. Begin mixing with an immersion hand blender for about 3-4 minutes. The ice bath will prevent the oil from warming up due to the friction of the blender.
4) After the parsley has been finely blended, pass the parsley-infused oil through a strainer lined with a paper towel. Reserve.
