2 large aubergines, steamed, split lengthways, peeled, pressed
250 g tiger prawns (peeled and de-veined) coarsely chopped
2 egg whites
5 g chives
5 g finely Diced Ginger Root
10 g finely chopped coriander
4 leaves Shiso
50 g baby Mizuna
10 g baby Coriander
150 g pickled carrot “spaghetti” using Vinegar Stock Syrup
100 g white Miso
100 g caster Sugar
100 sake
100 Mirin
2 egg yolks
Seasoning
Procedure
Using a 80mm cutter, cut the cooled aubergine into 4 rounds, cut a pocket into the side of the aubergine round
Mix the prawns, egg whites, ginger, coriander and chives together with some salt and white pepper, check seasoning. Put into a piping bag, and carefully pipe into the 4 aubergine, forming “raviolis”
Place the miso, sugar, sake and mirin into a saucepan and bring to the boil with whisking, simmer for 5 minutes then allow to cool.
