grilled prawn, yam gnocchi with anchovy crème fraîche & chive oil
by Chef Florian Ridder
@ 15 Sep 2017
2 prawns
Butter and sea salt, for coating
1 tbsp plain crème fraîche
1 purple sweet potato leaf
1 tsp crispy sakura ebi
Yam Gnocchi
700g yams, peeled and cubed
300g violet potatoes, peeled and cubed
50g potato starch
2 whole eggs, lightly beaten
50g butter
25g Parmesan cheese
Anchovy Crème Fraîche
1kg crème fraîche
285g anchovies
140g capers
63g Parmesan cheese
50g chives
5g black pepper powder
Chive Oil
250ml peanut oil
100g chives
• For the yam gnocchi: Steam yam and violet potato cubes in a hot steamer until tender. Press the steamed yam and violet potato cubes through a fine sieve. Add in potato starch and beaten whole eggs and knead the mixture into a soft dough ball. Shape small portions of dough into concave gnocchi shape. Cook the gnocchi in a pot of boiling water for about 4 minutes. Once the water has reduced and slightly thickened, add in butter and Parmesan cheese. Mix well and keep warm.
• For the anchoivy crème fraîche: Place all the ingredients
into a food processor and pulse to a creamy texture. Set aside.
• For the chive oil: Heat peanut oil and chives in a saucepan over a low heat to 60°C. Strain the mixture into a bowl and cool down in an ice bath. Transfer the cooled chive oil into a vacuum pack and hang the pack up. Once the liquid and the oil are separated, discard the liquid and reserve the chive oil.
• Lightly grill the prawns in a hot griller until charred. Deshell the grilled prawns and brush the grilled prawns with butter and sea salt.
• Place a tablespoon of plain crème fraiche into the centre of a serving bowl. Add three dots of anchovy crème fraîche, the grilled prawns, five yam gnocchi with a tablespoon of the Parmesan butter sauce. Brush the purple sweet potato leaf with the Parmesan butter
sauce and coat it with the crispy sakura ebi, and place into the bowl. Drizzle with chive oil. Serves 1
