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Add a photoServings: 1
Ingredients
- Good quality chicken stock King prawns Scallops Shiitake mushrooms Lemon grass Red chilli Coriander Ginger Chilli oil Wonton pastry Egg Chicken breast Leek Red chilli Egg white
Directions
- To make the clarification place the chicken, leek and chilli in a blender and blitz. Then add in the egg whites, blitz again and chill.
- To clarify the stock add in the clarification and stir till thoroughly mixed. Stir occasionally till the stock reaches blood heat, then leave to cook.
- Blanch the prawns in some chicken stock, leave to cold, then peel.
- Dice some scallops, and prawns and mix with chilli and ginger. Fold into a wonton sealing with the beaten egg.
- When the clarification has cooked strain the stock through a muslin cloth and add in the coriander.
- Sear the scallops in the chilli oil, then saute/fry the mushrooms in the same pan. Poach the wonton in the same stock as the prawns then drain. Place the fish and garnish in the bowl, half cover with the stock and drizzle with chilli oil.
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