Egg Mousse with Prawn & Scallops

It's delicious served hot but just as tasty cold the next day - ideal for a summer starter.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 3 Cook: 25 min

Ingredients

Egg mousse:
Eggs 3
Dashi stock 3 tbsp
Mirin 1 tsp
Salt a pinch
King prawns 3
Small scallops 6
Sauce:
Dashi stock 200ml
Soy sauce 1 tsp
Mirin 1 tbsp
Okra 2
Potato starch in water as required
Rubber bands! 3

Method

1
Mix all the egg mousse ingredients together in a bowl. Lightly boil the prawns, scallops and okra in water. Cut the prawns in half and the okra 5mm thick.
2
Put a large piece of cling film into 3 cups and place the prawns and scallops evenly at the base of each.
3
Pour over the egg mousse mixture from Step 1 and wrap up the cling film to seal the contents. Secure with a rubber band. Place into boiling water for 10 minutes on medium heat by attaching to the handle of a wooden spoon over the pan.
4
Put all the sauce ingredients together in a separate pan and bring to the boil. Add the cooked okra and the potato starch to thicken.
5
Open up the cling film parcels and place the egg mousse into a serving bowl. Pour over the sauce.

Tips & Note

●The reason for attaching to the spoon handle at Step 3 is so the mousse hangs in the boiling water and is easy to remove when cooked
●Make sure the boiling water reaches the top of the pan at step 3 for the whole egg mousse to cook evenly

Egg Mousse with Prawn & Scallops

It's delicious served hot but just as tasty cold the next day - ideal for a summer starter.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 3

Cook: 25 min

Ingredients

Egg mousse:
Eggs 3
Dashi stock 3 tbsp
Mirin 1 tsp
Salt a pinch
King prawns 3
Small scallops 6
Sauce:
Dashi stock 200ml
Soy sauce 1 tsp
Mirin 1 tbsp
Okra 2
Potato starch in water as required
Rubber bands! 3

Egg Mousse with Prawn & Scallops

Recipe ID :1469 Posted on 18 DEC 2015

Serves 3

Cook 25min
views 1,050
printed 32

saved 1

It's delicious served hot but just as tasty cold the next day - ideal for a summer starter.

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Ingredients

Print Ingredients Email Ingredients
3
3 tbsp
1 tsp
a pinch
3
6
200ml
1 tsp
1 tbsp
2
as required
3

Method

Cook
25min
1
Mix all the egg mousse ingredients together in a bowl. Lightly boil the prawns, scallops and okra in water. Cut the prawns in half and the okra 5mm thick.
2
Put a large piece of cling film into 3 cups and place the prawns and scallops evenly at the base of each.
3
Pour over the egg mousse mixture from Step 1 and wrap up the cling film to seal the contents. Secure with a rubber band. Place into boiling water for 10 minutes on medium heat by attaching to the handle of a wooden spoon over the pan.
4
Put all the sauce ingredients together in a separate pan and bring to the boil. Add the cooked okra and the potato starch to thicken.
5
Open up the cling film parcels and place the egg mousse into a serving bowl. Pour over the sauce.

Tips & Note

●The reason for attaching to the spoon handle at Step 3 is so the mousse hangs in the boiling water and is easy to remove when cooked
●Make sure the boiling water reaches the top of the pan at step 3 for the whole egg mousse to cook evenly

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