Spiced Prawn Sushi of
The Four Dances of the Sea

The Grange Restaurant, Hilton Adelaide, South Australia

Ingredients for
Spiced Prawn Sushi:

• 6 large king prawns, shelled and deveined

• 50 ml Tamarind Juice

• 40 gm light palm sugar

• Finely grated lime zest

• 40 ml coconut cream

• 60 ml peanut oil

• Pinch of Salt

Rempah Mixture

• 20 gm fresh gallingal, finely grated

• 10 gm fresh turmeric, finely grated

• 6 whole candlenut, finely grated

• 1 whole red chilli, pound to a paste

• 6-10 shallots, finely chopped

• 3 cloves, finely chopped

• 15 gm fresh ginger, finely grated

• 15 gm blachan (lightly roasted) in aluminium foil

Chef Cheong Liew,

The Grange Restaurant,
Hilton Adelaide, South Australia

1. Cut prawns into halves length-wise, sprinkle with salt and sugar and finely grated lime zest – set aside.

2. Put all the rempah ingredients into a blender and blend to a smooth paste.

3. In a wok, heat up peanut oil, add in the rempah mixture and coconut cream and stir-fry the mixture on lower than medium heat, very slowly stirring constantly until half the oil starts to separate from the solid.

4. Add in prawns, tamarind juice and palm sugar and cook until the prawns are cooked.

5. Can also be accompanied with the Banana Leaf Glutinous Rice Sushi

THE FOUR DANCES COMPOSITION
Arrange a small bite size portion of each item on the plate and serve.  Keep in mind, the portion size and space on the plate to achieve a clean, smart presentation.

We gratefully acknowledge this contribution from Kylie Vaughton of Adelaide Hilton, Adelaide, South Australia.

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