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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
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Egg Mousse with Prawn & Scallops

Recipe ID :1469 Posted on 18 DEC 2015
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Serves 3

Cook 25min
views 8,844
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saved 2

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

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Nanita
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Nanita
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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

Category

Boiled Mousses Sauces Starters Eggs Okra Prawns Shellfish Easter Home Party Lunch Spring Summer

Related scallops king prawns mirin dashi soy sauce
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