Prawn and courgette dumplings with a clear consommé – by Antonin Bonnet
Ingredients
(Serves four)
For the prawn consommé (enough for 12) 1 litre water
300g prawn heads
100g fennel
50ml olive oil
2 cloves garlic, finely chopped
5g fresh ginger
1 bay leaf
Freshly ground black pepper
60g white onions, coarsely chopped
100g fresh tomato, coarsely chopped
Small handful fresh coriander, coarsely chopped
Small handful fresh mint, coarsely chopped
For the prawn and courgette filling
150g courgettes, diced
50g white onions, chopped
70g girolles, chopped
100ml olive oil
100g fresh raw prawns, diced
5 mint leaves, chopped
5 coriander leaves, chopped
Pinch curry powder
Juice of one lime
Salt
Pinch white pepper
25ml mayonnaise (olive oil-based)
For the purée
400g courgettes
80g butter
To finish
12 dim sum dough discs
Handful of fresh almonds
Almond oil
4 sprigs fresh mint
Method
For the consommé, in a large saucepan, heat the olive oil and gently fry the prawn heads until caramelised, then add all remaining dry ingredients. When onions are softened and slightly browned, add water and simmer for 30 minutes. Remove excess grease from surface, if necessary. Drain through muslin into a bowl and leave to cool on a bed of ice.
For the filling, in a hot pan, fry the courgettes, white onions, girolles and prawns one by one with some olive oil. Then add remaining ingredients, except mayonnaise. Cook until all liquid evaporates. Cool quickly on ice. Season and add the mayonnaise and keep to one side.
For the purée, boil courgettes in salted water until tender. Plunge into iced water to refresh, then purée in a food processor with butter. Place in muslin over a bowl, allowing any excess water to drain. Season well.
Place one heaped teaspoon of prawn and courgette filling into centre of a dumpling disc. Fold in half, forming a half-moon, pressing the edges together to seal. Make 12 dumplings. Steam immediately over boiling water for 3-4 minutes. Maintain high heat throughout steaming.
On a soup plate, place three spoons of courgette purée, and drizzle over the prawn consommé. Place three dumplings on each plate. Scatter fresh almonds, add a dash of almond oil and a sprig of fresh mint to serve.
Antonin Bonnet, executive head chef, the Greenhouse, London
