INGREDIENTS
24 large king prawns, peeled and deveined
2 Kohlrabi, topped and peeled
24 bamboo skewers
Salsa verde
1 bunch flat leaf parsley
½ bunch chives
½ bunch dill
200ml grapeseed or olive oil
1 lime, juiced
Sea salt to taste
Pickling liquid
200 ml white balsamic vinegar
100 ml water
120 g caster sugar
2 finger limes, halved
Miele Accessories
METHOD
Salsa verde
- Wash and dry the herbs, combine all the ingredients and blitz in a blender until everything is emulsified. Season with lime juice and salt.
Prawns
- In a vacuum bag, place the prawns and half of the salsa verde. Place in the Vacuum Sealing Drawer, seal the bag on level 2, and vacuum on level 3. Marinate up to 12 hours in the refrigerator.
- Once marinated, remove from the bag and place a skewer through the tail along the underside of the body to keep the prawn straight when cooking.
- Pre-heat the oven on Fan Grill at 240°C.
- Place prawns on the grilling and roasting insert, set in the universal tray.
- Place in the oven on shelf position 5 and grill for 4-6 minutes or until just cooked through.
Pickled kohlrabi
- In a small saucepan, bring to the boil the white balsamic, water and caster sugar. Once the sugar has dissolved, set aside to cool.
- Using a mandolin, slice the kohlrabi 2-3 mm thick in 8-12 cm ribbons. Place the sliced kohlrabi into a vacuum seal bag with the cold pickling liquid.
- Place in the Vacuum Sealing Drawer, seal the bag on level 3 and vacuum on level 3. Leave to pickle from 30 minutes, up to 12 hours.
To serve
- Cut the end of the finger lime and squeeze out the inside pearls. Remove any seeds.
- Take the prawn, and wrap with the pickled kohlrabi, top the prawn with some of the finger lime pearls.
- Serve prawns on a platter and drizzle remaining salsa verde over the prawns.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
