For the Garlic and Ginger Ikura
- 1kg ikura
- 30g grated garlic
- 30g grated ginger
- 30g extra virgin olive oil
- Sweat the grated garlic and ginger with the olive oil in a small sautée pan over low heat.
- Cook for 8 minutes and then remove from the heat and leave to cool.
- Once cool, mix it with the ikura in a mixing bowl.
- Leave to infuse overnight and then reserve for later use.
For the Escabeche Baby Kuruma Shrimp
- 3kg baby Kuruma shrimp (pre-cooked)
- 50g extra virgin olive oil
- 20g garlic
- 50g white scallion
- 30g ginger
- 200g Japanese rice vinegar
- 100g Kikoman soy sauce
- 40g white soy
- 30g honey
- Chop the garlic, white scallion and ginger.
- Sweat the chopped scallion with the olive oil the olive oil in a sautée pan over low heat until translucent, then add the garlic and ginger, frying for another 8 minutes until cooked.
- Add the rice vinegar, soy sauce, white soy and honey and bring to the boil, then remove from the heat.
- Add the pre-cooked shrimp to the liquid, leave to cool and then cover and store in the fridge to marinate for at least 12 hours.
For the Semi-Dried Taiwanese Tomato
- 1kg Taiwanese tomato
- extra virgin olive oil
- Blanch the Taiwanese tomato in boiling water for about 5 seconds using small batches each time.
- Peel the skin off the tomatoes and discard.
- Place the tomatoes in a mixing bowl, drizzle with some extra virgin olive oil and season with salt and pepper to taste.
- Transfer to a baking sheet and dehydrate in the oven at 65 degrees for 6 hours.
- Once dehydrated, let cool and reserve for later use.
For the Tomato Water
- 5kg tomatoes
- 17.5g garlic
- 229g banana shallot
- 28.7g ginger
- 45g Thai basil
- 5.6g thyme
- 11g Tabasco
- 45g salt
- 60g sugar
- Cut the tomatoes into big chunks and place into a mixing bowl.
- Roughly chop all the aromatics and place in a separate mixing bowl with the herbs, Tabasco, salt and sugar.
- Blend the aromatics mixture with the tomatoes using a thermomix at speed number 5 for about 8-10 seconds each time. The mixture should be coarse and not fine.
- Once blended, leave the mixture to infuse for about 30 minutes.
- Ready a full hotel pan and a strainer almost the same size as the hotel pan.
- Place some wet cheesecloth on the tray and pour the tomato liquid through the sieve and allow it to drip through the cloth to give a fine and smooth tomato water.
- Allow the mixture to strain for about 3 hours, until no more water is dripping from the tomato.
- Taste and see if further seasoning is needed, then reserve.
For the Lemon Balm Oil
- 1kg lemon balm
- 2.5kg grapeseed oil
- Pick all the leaves off the lemon balm and discard the stems.
- Blanch the leaves in boiling water and then transfer into an ice bath.
- Strain the leaves and pat dry with kitchen paper towel.
- Roughly chop the lemon balm leaves and place into a vitamix blender with the grapeseed oil.
- Blend until the oil turns into a nice dark green color.
- Transfer into a hotel pan and let it infuse overnight.
- Strain the lemon balm oil with cheesecloth and reserve.
For the Semi-Frozen Tomato Foam
- 1kg tomato water (from above)
- 6 sheets gelatin
- Bloom the gelatin sheets in a ice bath, wait until it softens and then squeeze out all the water.
- Place 1 cup of tomato water in a pan on low heat, and melt the bloomed gelatin in the tomato water.
- Add the tomato water gelatin mixture into the rest of the tomato water.
- Place the tomato water into a siphon gun and charge it twice with gas.
- Store in the fridge for 3 hours before using.
Recipe Courtesy of Vicky Chen of Michelin-starred VEA in Hong Kong.