Omnia Bistro - BBQ King Prawns & Shellfish Sauce

Components:

• Ux 10 (very large) prawns, shellfish sauce, shiso leaves, and preserved lemon strips

Shellfish Sauce

Ingredients

• 50ml extra virgin olive oil
• 100g fennel, sliced
• 80g leeks, sliced
• 50g shallots, sliced
• 35g black garlic, peeled
• 10g garlic, minced
• 4 bay leaves
• 15g kombu, soaked and rinsed
• 4g bonito flakes
• 30g squid ink
• 50g brandy
• 600ml lobster stock
• 400ml mussel juice
• 300ml canned clam juice
• 7g tarragon
• 7g parsley
• 25g raw garlic, smashed
• Cornstarch slurry, as needed
• Lime juice, cayenne, and salt, to taste

Method

1. Heat the olive oil in a large straight-sided sauté pan. Add the fennel, leeks, shallots, black garlic, minced garlic, and bay leaves. Sweat until tender. Add the kombu, bonito flakes, and squid ink, then toast lightly on the bottom of the pan.

2. Deglaze with brandy and reduce until almost dry. Add the lobster stock, mussel juice, and clam juice, then bring to a simmer.

3. Simmer for 20 minutes. Add the parsley and tarragon, cover, and steep for 45–60 minutes. Strain through a chinois, then thicken lightly with a cornstarch slurry. Season with lime juice, cayenne, and salt. Strain again.

Preserved Lemon (make in advance)

For a batch of preserved lemons, use 1kg (about 8 lemons).

*Alternatively, buy preserved lemons from a quality retailer, and for this recipe, use one slice from a single lemon.

Method

1. Quarter the lemons and pack them in salt.

2. Place the salted lemons into a vacuum-sealed bag and seal tightly.

3. Store in the fridge for a minimum of two weeks (ideally 4-6 weeks).

4. When ready to use, remove the lemons from the bag, wash them, and separate the flesh and rind.

5. Carefully trim the rind into a thin layer, square it off, and cut into uniform julienne strips.

Prawns (3x per Portion)

Method

1. Defrost the prawns.

2. Keep the head and tail intact, but peel the shell and devein.

3. Skewer the prawns.

4. Grill on high heat in the Josper.

Garnish/Service

1. Add the sauce to the centre of a large plate.

2. Place the grilled prawns on top.

3. Garnish with five preserved lemon strips and shiso leaves.

Omnia Bistro

625 Chapel Street South Yarra