Prawn Ballotine with Herb Infusion

 

## Prawn Ballotine with Herb Infusion

This preparation focuses on a tight, cylindrical roll (ballotine style) to ensure even cooking and a striking visual cross-section.

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### **Mise en Place Checklist**

| Category | Item | Quantity | Prep Note |

| :--- | :--- | :--- | :--- |

| **Protein** | Tiger Prawns (Large) | 12-15 pcs | Peeled, deveined, tails removed |

| **Binder** | Scallops or White Fish | 100g | Chilled (for mousseline) |

| **Liquid** | Heavy Cream | 50ml | Ice cold |

| **Aromatics** | Fresh Chives | 1 bunch | Finely minced |

| **Aromatics** | Lemon Zest | 1 tsp | Microplaned |

| **Seasoning** | Sea Salt & White Pepper | To taste | |

| **Wrapper** | Nori Sheets or Blanch Leeks | 2 sheets | For structural integrity |

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### **Component Matrix**

#### **1. The Prawn Farce (Binder)**

1. **Process:** Pulse the scallops/white fish in a chilled food processor until a smooth paste forms.

2. **Emulsify:** Slowly stream in the cold heavy cream while pulsing until the mixture is glossy.

3. **Fold:** Transfer to a bowl and fold in the minced chives, lemon zest, salt, and white pepper. Keep over an ice bath.

#### **2. Assembly & Rolling**

1. **Layout:** Place a sheet of plastic wrap on a flat surface. Lay down your "wrapper" (nori or a thin layer of blanched leeks).

2. **Layering:** Spread a thin, even layer of the farce onto the wrapper.

3. **Positioning:** Align the whole prawns horizontally across the farce, slightly overlapping them to ensure no gaps.

4. **The Roll:** Using the plastic wrap, roll the prawns into a tight cylinder. Twist the ends of the plastic wrap firmly (like a candy wrapper) to compress the roll into a perfect log.

#### **3. Precision Cooking**

1. **Poach:** Submerge the wrapped rolls in a $60°C$ water bath (sous-vide) or gently simmering water for 12–15 minutes until the internal temperature reaches $55°C$.

2. **Chill:** Immediately shock in an ice bath to set the shape.

3. **Finish:** Once firm, remove the plastic, pat dry, and quickly sear in a hot pan with foaming butter for 30 seconds to add color without overcooking the core.

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### **Plating Suggestion: Architectural Stack**

* **The Cut:** Use a razor-sharp knife to slice the roll into 1-inch thick medallions.

* **Base:** A vibrant dots of red pepper coulis or a streak of squid ink purée.

* **Structure:** Place three medallions in a staggered vertical line.

* **Garnish:** Top with micro-shiso or a single dehydrated prawn cracker for height.