edamame soymilk soup with awabi abalone, sweet prawn & uni sea urchin
by Carmen Lim
@ 19 Jun 2014
½ awabi abalone
60ml water
15g sugar
15ml (each) sake and shoyu
4 (each) sweet prawns, blanched
and uni sea urchin
Edamame Soymilk Soup
100g edamame (soybean)
Olive oil, for stir-frying
100g potatoes, boiled and sliced
½ white leek, steamed and sliced
450ml chicken stock
Salt and freshly ground black
pepper, to taste
180ml soymilk
• For the edamame soymilk soup: Blanched the edamame in a pot of boiling salted water for about 5 minutes. Drain well and keep chilled in the refrigerator for about an hour. De-shell the chilled edamame and set aside. Heat a frying pan with olive oil over a medium heat and stir-fry the chilled edamame, sliced potatoes, and white leek until fragrant. Add in the chicken stock and season to taste with salt and freshly ground black pepper. Pour the edamame mixture into a food processor and pulse until smoorh. Keep chilled the edamame soup in the refrigerator overnight.
• Cook the awabi abalone with 60ml water in a saucepan over a medium heat for about 10 minutes. Add in the sugar and sake and simmer for about 5 minutes. Add in the shoyu and simmer for another 3 minutes. Remove the cooked awabi abalone from the saucepan and set aside to cool. Once cooled, cut into
4 thin slices.
• Remove the chilled edamame soup from the refrigerator. Gradually add in the soymilk and whisk until well incorporated. Fill each serving glass with the edamame soymilk soup. Top with a sliced awabi abalone, a blanched sweet prawn and a uni sea urchin. Serves 4
