Prawn mousse wrapped in cabbage leaves with prawn bisque

Prawn mousse wrapped in cabbage leaves with prawn bisque

Mousse de crevettes roulée dans sa feuille de chou et bisque de crevettes

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

In Vietnam, cabbage-wrapped dishes would traditionally be served with a simple clear vegetable broth. I have stepped it up a notch by filling the cabbage parcels with a prawn mousse and serving with a prawn bisque.

Ingredients

Quantity Ingredient
4 large cabbage leaves, cut in half, white central vein discarded
8 spring onions, long green parts only; reserve the white ends for another use
1 quantity Prawn bisque
2 tablespoons vegetable oil
baby perilla sprigs or micro herbs, to garnish

Prawn mousse

Quantity Ingredient
400g prawns
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fish sauce
1/2 teaspoon sugar
1 tablespoon chopped spring onion
1 tablespoon chopped red asian shallots
1 egg white

Method

  1. To make the prawn mousse, peel the prawns, reserving the heads and shells for the prawn bisque. Devein the prawns and place in a food processor. Add the remaining mousse ingredients and blend together well. Transfer to a bowl, then cover and refrigerate while preparing the rest of the dish.
  2. Bring a saucepan of salted water to the boil. Cook the cabbage leaves for 2 minutes to soften them, then remove and set aside. Blanch the spring onion greens in the same pan for 20 seconds, then remove and set aside. Keep the water at a simmer.
  3. Bring the prawn bisque to a simmer. Take two metal tablespoons and dip them in the vegetable oil, so they won’t stick. Take half a tablespoon of the prawn mousse and use the two spoons to shape it into a smooth dumpling, or quenelle. Repeat to make eight quenelles.
  4. Add the quenelles to the simmering bisque. Poach for 2 minutes, then remove with a slotted spoon. Keep the bisque at a simmer.
  5. Cut each cabbage leaf half into a 10 cm x 15 cm rectangle. Lay them flat and place a prawn quenelle 2 cm from the bottom edge. Fold the sides in towards the centre, then roll from bottom to top, making a nice tight parcel. Tie each roll with the blanched spring onion greens, making a nice small bow.
  6. Add the cabbage parcels to the pan of salted water and simmer for a further 10 minutes.
  7. To serve, ladle the bisque into four small shallow bowls. Add two cabbage parcels to each bowl and garnish with perilla sprigs.
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