-chef JP Dublado
| 1 lb | raw spot prawns |
| ½ c | quinoa |
| 1½ c | chicken stock |
| 1 sm | pink lady apple, sliced, in lemon water to prevent browning |
| 1 stalk | rhubarb, sliced |
| ½ c | orange juice |
| ½ c | strawberries |
| 1 sm | cucumber, sliced |
| splash | lemon juice |
| sugar | |
| vegetable oil | |
| salt and pepper |
Poach prawns in salted boiling water for 30 seconds. Let cool quickly in an ice bath. Peel.
Toast ½ cup quinoa on a hot pan, then add 1½ cups chicken stock until cooked. Gently poach rhubarb (tea hot) in a small pot of orange juice (just enough to cover) with a spoonful sugar. When slightly softened, set aside and let cool. Toss sliced strawberries with sugar (just enough to lightly coat each slice). Set aside for 10 minutes to macerate.
To serve: Toss the quinoa and a few sliced cucumbers with vegetable oil, a splash of lemon juice and salt and pepper. Place the chilled and peeled spot prawns on the quinoa, drizzle the ponzu sauce (recipe follows) over. Add apple, rhubarb and strawberries. Finish the dish with pansy blossoms from Sunrise Organic Farms.
Beer Ponzu
| ½ btl/can | local beer (Blindman Brewing India Pale Ale) |
| ½ c | low sodium soy sauce |
| 1 | orange, juiced |
| ¼ c | mirin |
| 2 t | lemon juice |
| 1 T | sugar |
| 2 t | chili flakes |
| ½ c | maple syrup |
Cook down the beer until reduced by half. Add the rest of the ingredients, continue to cook until reduced by half once more or until desired consistency. While the ponzu is reducing go ahead and enjoy the other half of the beer. Set aside and let cool. Serve over the spot prawns.
Serves 2.