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Prawns and vadouvan two ways

Prawns with vadouvan prepared two ways.

Tip: Vadouvan comes into its own when infused in warm liquids and then used as a base for sauces, for example. The mix can also be used in its entirety, but it should be cooked thoroughly so it can be finely blended later.

This dish consists of:

  • gamba dim sum served with soy vinaigrette
  • gambas in vadouvan batter served with vadouvan rice balls, coconut and tom kha kai emulsion, and spicy tomato compote

Ingredients

330mlWater
1Finely chopped shallot
1Spring onion
0.33finely sliced pak choi
600gchopped prawns
500g00-flour pasta fresca
squid ink (optional)
a few generous drops of sesame oil
splash of soy sauce
a bit of grated ginger
Vadouvan
2Potato starch

1Soy sauce
2poultry stock
1Olive oil
black and white sesame seeds
1Yuzu juice
6Sesame oil
1Ponzu
2teaspoons cold gel

Water
Vadouvan
Tempura flour
Prawns
Oil

Basmati rice
Water
hot bouillon
Oil
Rice flour
Vadouvan

50mlYogurt
50mlCoconut milk
100mlEgg white
50gtom ka kai paste
400mlSunflower oil
4gSalt

6units.itemslarge pleated tomatoes
Oil
1Finely chopped shallot
finely chopped chili pepper (to taste)
3Garlic cloves
2units.centimeterFresh ginger
400gdiced tomatoes (can)
1crushed lemongrass stalk
1black bean garlic sauce
Fresh coriander
4djeroek poeroet leaves
15gtrassie (Indonesian cooking paste)

Preparation

  1. Infuse the vadouvan (amount to taste) in hot water.
  2. Let it stand covered overnight.
  3. Strain the water and measure out 330 ml.
  4. Mix this well with the flour to form an elastic dough. Optionally, add some squid ink for a nice, dark color.
  5. Let the dough rest for 1 hour under a damp tea towel.
  6. Then divide the dough into small portions, make long strips, and tear off small pieces.
  7. Roll these small pieces out thinly.
  8. For the filling, mix the prawns, shallot, bok choy, ginger, spring onion, soy sauce, and sesame oil well.
  9. Next, add the potato starch to create a firm filling.
  10. Seal the dough like a dim sum.
  11. Steam the dim sum using a bamboo steamer until cooked.

  1. Mix the soy sauce, ponzu, poultry stock, yuzu juice, sesame oil, and olive oil using an immersion blender.
  2. Next, add the cold gel for binding and mix this as well with the immersion blender.
  3. Finally, mix in some black and white sesame seeds.

  1. Infuse the vadouvan (amount to taste) in hot water.
  2. Let it cool covered.
  3. Strain the water before use.
  4. Mix this water with tempura flour to a yogurt-thick batter.
  5. Defrost the prawns, pat them dry, and coat them in the batter.
  6. Deep-fry in oil until crispy.

  1. Cook the basmati rice in water with vadouvan (amount to taste) until fully done.
  2. Put the cooked rice, including the vadouvan, in a food processor and blend smooth with warm stock until creamy.
  3. With damp hands, roll into balls and freeze them.
  4. Before serving, coat the balls in rice flour and deep-fry in oil.

  1. Make a tom ka kai oil by blending the sunflower oil with the tom ka kai paste in a blender until completely smooth.
  2. Mix the egg white together with the yogurt and coconut milk using a whisk in a mixing bowl.
  3. Place an immersion blender in the mixing bowl and, while blending, add the tom ka kai oil and salt. Continue until an emulsion forms that is about as thick as mayonnaise.

  1. Sauté the shallot and garlic in oil.
  2. Stew the tomatoes, chili pepper, and ginger along with them.
  3. Add the diced tomatoes and lemongrass.
  4. Next, add the black bean garlic sauce, trassi, and kaffir lime leaves.
  5. Simmer for about 1 hour on low heat.
  6. Remove the ginger and lemongrass.
  7. Lightly puree the mixture with an immersion blender so that some texture remains.
  8. Season to taste with fresh coriander.