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 485
printed 27

saved 1

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

Share

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

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
A pasta dish loved by kids.
Kale, Olive oil, Garlic, Anchovy fillets, Single cream, Pepper, Gnocchi
PRO
It's delicious served hot but just as tasty cold the next day - ideal for a summer starter.
Egg mousse:, Eggs, Dashi stock, Mirin, Salt, King prawns, Small scallops, Sauce:, Soy sauce, Okra, Potato starch in water, Rubber bands!
PRO
So simple and a tasty combination of fish and tomatoes.
Olive oil, Cherry tomatoes, Skate, Salt & pepper, Lemon juice
PRO
The sauce with lots of red tomatoes is colourful and delicious, why don't you try it?
Skate, Salt & pepper, Strong flour, Olive oil, 【Tomato Sauce】, Onion, Garlic , Tinned tomatoes, Water, Thyme (keep some for the garnish), Capers
PRO
The sweetness from the peppers and savoury rice makes a lovely filling dish.
Peppers (red, yellow, orange), Rice stuffing, Olive oil, Chorizo (finely chopped), Garlic (finely chopped), Cooked rice, Pine nuts (roasted), Parsley (finely chopped), Salt & pepper
PRO
It's perfect for a party, you could even get your guests to help you make them!
Glutinous rice, Minced pork, Dried shiitake mushrooms (large), Ginger (grated), Sesame oil, Potato starch, Light soy sauce, Pepper, Spring onions (chopped), Egg
PRO

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!
Chicken breast fillets or thighs, Chicken stock , Eggs, Onion, Spring onion, Sake (or white wine), Sugar, Soy sauce, Coriander leaf to garnish, Chilli powder (optional), Cooked rice
cookbuzz
PRO
Sweet onion and cabbage mixed with the egg in this soup will surely have you crying out for more.
Water (soft), Dashi stock granules, Cabbage leaves, Onion (medium), Egg, Miso (red), Spring onion
Once you've added the beaten egg, throw in the lettuce at the end to keep it crunchy.
Water (soft), Dashi stock granules, Miso (red), Lettuce leaves, Egg, Spring onion
Forgive me! It's ready by using mentsuyu noodle soup and a microwave!
Frozen spinach, Mentsuyu noodle soup , Water, Egg
Tobuchan
HOME
Add bicarbonate of soda to boiled red cabbage water, it will turn this beautiful shade!
Boiled eggs, Red cabbage, Bicarbonate of soda
Tobuchan
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME