Makes: 1-2 portions
Prep Time: 45 mins
Cook time: 5 mins
Things you need:
Shrimp Pea Mousse
200g Shrimp, Peeled deveined
1 Egg White (33g)
150-200 ml Whipping Cream
Good pinch chili seed
Half lemon zested
Sprig of tarragon
60g Frozen peas thawed
Salt to taste
Tempura Batter
1 cup (120g) All Purpose flour
1 tsp Baking powder
35g Cornstarch
1 Egg
230-250 ml Chilled carbonated water
Zucchini Flowers
6-10 Flowers. Stamen removed as per video
Can use ones attached to small Zucchini’s as well. Just pierce with a knife.
Oil for deep frying.
Red Pepper Sauce (optional)
1 Red Pepper Thinly sliced
1 Shallot sliced
1 Garlic Clove
Thyme sprigs
1 tbsp Olive oil
Glass of white wine of your choice
1/4 cup water
1/2 tsp cumin seed
1/2 tsp coriander seed
Pinch of smoked paprika
Salt to taste
Steps:
Blitz up Shrimp in food processor for 1-2 mins. Scraping down sides as you go. Add egg white and mix for 1 min. Then add lemon zest, tarragon and add the cream slowly as the food processor is running. You might not need all of the cream, Just enough until the mixture is smooth and has all come together. Don’t overwork this as it will split and the heat of the motor from the food processor will cook it.
Pour the mixture into a bowl over ice. Stir in salt to taste and the chilli seed and peas. Cover and put in the fridge for an hour. After this hour transfer the mousse into a piping bag or ziplock bag.
Prep there zucchini flowers as per video. Wash set aside on kitchen towel to dry
Sweat down shallots and garlic in olive oil for 2 mins then add thyme, cumin, coriander seeds. Cook for 30 seconds and add peppers. Cook for 3 mins then add wine. Reduce until syrupy. Then add water. Cook until water has almost evaporated. Add paprika. Cook for 30 seconds and blitz until smooth. Pass through a sieve. Season to taste. Set aside.
Make tempura batter as per video and add some ice cubes to the end batter. Set aside in fridge. You want it ice cold.
Stuff flowers with mousse as per video. Don’t over fill.
Heat up oil to 350F in you pot (don’t fill past half way up your pot). Dip flowers into tempura batter and slowly drop back and forth into hot oil. Add extra tempura into the oil over the tops of each flowers. Cook for 2-4 mins until crispy and golden. Drain on a rack. Season with Maldon salt.
Plate up and serve with red pepper sauce.
Tips:
Mix up the fillings. You can even use cream cheese, leftover risotto. Be creative
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