–Chef Junnosuke Fujikawa, Head Sushi Chef at Miku.

Prawn Cocktail

Yuzu Cocktail Sauce

Ingredients

-300 g ketchup
-30 g tonkatsu Sauce
-20 g horseradish
-4 g Tabasco
-50 ml yuzu juice

Directions

1. Combine all ingredients in a bowl mix thoroughly.

***

Wasabi Chimichurri

Ingredients

-1 bunch mint leaves minced
-1 bunch cilantro leaves minced
-10 g capers chopped
-5 g garlic chopped
-10 g anchovy paste
-200 ml olive oil
-10 ml lemon juice
-20 ml honey
-50 g wasabi paste
-6 g salt
-6 g black pepper

Directions

1. Combine all ingredients in a bowl for a course mixture.

***

Prawns

Ingredients

-2 lbs prawn size 16/20
-1 onion head large dice
-½ fennel head
-5 sprigs thyme leaves
-2 bay leaves
-10 g salt
-5 L water
-500 ml white wine

Directions

1. Combine all ingredients in a large pot. Bring to boiling point and with a thermometer monitor the temperature until it reaches 90C.

2. Remove the prawn place in a container and strain some of the cooking liquid. Place in an ice bath and let it cool down completely.

3. Remove prawns once completely cooled and enjoy with the accompanying sauces.

Plating

Get creative! Think outside the martini glass and opt for an interesting bowl or vessel filled with ice, then layer with the prawns, fresh herbs or even sea laver and dot with edible summer blooms.

You can taste this delight at Miku

The post Prawn Cocktail: Junnosuke Fujikawa – Head Sushi Chef at Miku appeared first on Toronto Guardian.

Pair these two sauces with a mouth-watering selection of prawns, shrimps and crabs as a delicious appetiser or amuse-bouche.

Miku Prawn Cocktail

Yuzu Cocktail Sauce

Ingredients:

1 1/2 cups ketchup

2 Tbsp Tonkatsu Sauce

1 1/2 Tbsp horseradish

2 shakes of Tabasco

50 ml yuzu juice

Wasabi Chimichurri

Ingredients:

1 bunch mint leaves minced

1 bunch cilantro leaves minced

1/2 Tbsp capers chopped

1 tsp garlic chopped

2 tsp anchovy paste

200 ml olive oil

10 ml lemon juice

20 ml honey

3 1/2 Tbsp wasabi paste

1 1/2 tsp salt

1 1/2 tsp black pepper

Method: Combine ingredients for each sauce in two separate bowls and mix thoroughly.

Prawns

Ingredients:

2 lbs of prawns size 16/20

1 onion head large diced

1/2 fennel head

5 sprigs thyme leaves

2 bay leaves

2 1/2 tsp salt

5 L water

500 ml white wine

Method:

1. Combine all ingredients in a large pot.

2. Bring to a boil and add the prawns.

3. Reduce heat and let boil for 7-8 minutes.

4. Strain prawns and place them in a container.

5. Place prawns in an ice bath and let them cool down completely.

6. Remove prawns once cooled and enjoy with the accompanying sauces.

The post Miku Prawn Cocktail with Yuzu Sauce and Wasabi Chimichurri appeared first on Toronto Guardian.