Prep time: 15 mins
Cook time: 2 mins
60 gm whole baby shrimps
Potato starch powder, as needed
10 gm red onion
2 gm red chilli
4 gm curry leaves
5 gm spring onion
1 pc lime wedge
A pinch of Shichimi pepper
For the Chinese salt:
210 gm salt
120 gm sugar
3 gm star aniseed
5 gm five spices powder
4 gm ginger powder
1 pc liquorice root
20 gm black pepper powder
Mix all the ingredients for the Chinese salt together.
Deep-fry the shrimps with potato starch until golden brown and very crispy.
In a dry wok, stir-fry the shrimps with red onion, red chilli and curry leaves.
Season with the Chinese salt mix, tossing to make sure the coating is even. Decorate with spring onion and lime.
Sprinkle over with Shichimi pepper, and serve.
Prep time: 20 mins + overnight
Cook time: 1 min
3 Gillardeau oysters
Potato starch, to coat
100 ml ice cold water
60 gm tempura flour
30 gm salt and egg white mixture
3 lime wedges
Maldon sea salt, to taste
2 gm coriander cress
2 gm red amaranth cress
3 pc red chilli, sliced
10 ml house dressing
For the salt and egg mixture:
100 gm fine salt
20 gm egg white
For the house dressing:
80 ml Ponzu sauce
20 ml extra virgin olive oil
For the Ponzu sauce:
65 ml Japanese yamasa soy sauce
200 ml Japanese rice vinegar
150 ml Japanese mirin
5 bonito flakes
55 gm lemon, sliced
40 gm orange, sliced
For the salt and egg mixture, beat both ingredients together to create the platform for the oyster shell.
Mix all ingredients for the Ponzu sauce, starting with the liquids and finishing with the solids. Refrigerate for 24 hours. Pass the ingredients through a fine mesh colander and keep the liquid, discarding the solids. Mix Ponzu with olive oil for the dressing.
Shuck the oysters with a knife, making sure the body does not get punctured. Keep the shells aside and check for small pieces of shell that may be embedded in the meat.
Whisk the flour into the ice cold water slowly to create tempura batter. Coat the oyster in potato starch, dip into the batter and fry until golden and crispy.
On a plate, make three balls of salt and egg mixture and place the shells on top; this should keep the shell stable. Place lime wedges in between.
Drain the excess oil from the oysters, sprinkle with Maldon sea salt and place them inside the shells.
Top the oysters with the micro herbs as well as the sliced chilli.
Drizzle each oyster with a little dressing and serve immediately.
Prep time: 15 mins
60 gm minced tuna
5 gm shallots, finely diced
1 pc Shisho leaf
2 gm hybrid caviar
1 pc rice biscuit
20 gm Wasabi soy sauce
Mix the tuna with the shallots. Place the mix into a ring mould.
Slice a piece of Shisho leaf and place it on top of the minced tuna; then place the caviar on top of the Shiso leaf.
For the rice biscuit, place some pressed cooked rice onto a piece of baking parchment so that it is flat. Cut the parchment to the desired length, shape and deep-fry while still on the paper. Reserve in a cool, dry area.
To serve, insert the rice biscuit into the tuna tartar in a vertical position. Add the wasabi soy sauce. Serve.
Prep time: 30 mins
Cook time: 15 mins
200 gm Norwegian salmon
1 piece lime
1 piece lemon
Olive oil, to coat
1 fresh Hoba leaf
Maldon sea salt to taste
For the teriyaki sauce:
300 gm Japanese soy sauce
300 gm mirin
300 gm cooking sake
100 gm salmon bones
140 gm granulated sugar
2 gm Korean chilli flakes
For the teriyaki sauce, cook the liquids together with the salmon bones slowly until the liquid reduces by about 30 per cent.
Add sugar and reduce liquid by another 5 per cent.
Once you reach the desired consistency, add the Korean chilli flakes and bring liquid to a final boil.
Pass the sauce through a fine strainer and set aside to cool.
Rub the salmon briefly with the teriyaki sauce.
Rub with a little olive oil and cook over a BBQ or slowly in a pan.
Once you have reached your preferred degree of doneness, place the fish on the Hoba leaf over light heat, so the leaf curls around the salmon.
Finish with a sprinkling of Maldon sea salt, lemon and lime garnish and a little more teriyaki sauce. Serve.
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