Prawn amuse boucheDec 21, 2011Blog Article BC Spot Prawns from Steve at Organic Oceans, with buttered leeks and coquito nut Tags: canapes, darren brown, fairmont, organic oceans, pacific rim, spot prawn 3 Comments Lynn Somerville on March 14, 2012 at 8:34 pm Amazing, so beautiful to taunt your eyes and make you hungry at the same time! Love to have that recipe 🙂 Reply Darren Brown, Fairmont Pacific Rim on March 14, 2012 at 11:06 pm recipe’s really easy- more of a process really- I took about a pound of peeled spot prawns, seasoned them with sea salt, espelette chili, and lime juice; then I pureed about 1/4 of the mixture with an egg white and a touch of coconut milk, folded it back together and poached it in a rectangle sushi mold. (specifically, I cryovac’d the sushi mold in a bag and held it in a waterbath at 140* F for 2 hours)… the cool garnishes on top are coquito nuts and finger lime seeds… the only place i’ve ever found coquito nuts is Melissa’s Gourmet in Los Angeles , and i get the finger limes here in Vancouver from Mikuniwildharvest.com Reply Suzanne Siroonian on December 29, 2012 at 6:26 am As a fellow Chef, always interested in new dishes…the presentation is great. Always looking for Amuse Bouche items. TY Reply Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment.