Prawns served on poached egg and cucumber tagliatelle
- 30 king prawns, peeled, cleaned and shells reserved
- 50g cake flour
- 5 eggs, beaten
- 700ml puffed rice cereal, finely crushed
- 500g butter
- 100g rocket
- 125g caviar
- 50ml black sesame seeds
- 50ml fresh chives, snipped
- 1 cucumber, thinly sliced
- 5 litres water
- 150ml vinegar
- 10 eggs
- 600g butter
- reserved shells of 2kg prawns
- 60ml tomato paste
- 200ml cream
Coat the prawns in the flour, egg and puffed rice. Refrigerate until needed.
Melt the butter in a hot pan and fry a few prawns at a time.
For the poached egg, bring the water and vinegar to the boil. Add the eggs while stirring the water. Soft poach for about 6 minutes.
For the sauce, heat the butter and add the reserved shells. Slowly simmer to infuse the flavour. Strain the liquid to remove the shells and return to the heat with the tomato paste and cream. Whisk to combine.
Place the rocket in the centre of a serving plate. Arrange the caviar, sesame seeds and chives around the outside of the plate. Place the poached egg on top of the rocket, followed by the cucumber tagliatelle and prawns. Top with the sauce and a few slices of extra cucumber tagliatelle.