Prawns and Walnuts
Embered Kohlrabi, Egg White Shoyu, Burnt Walnut Oil, Lime
Chef Kevin Fink of Emmer and Rye | Austin, TX
Yield: 4 servings
This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Kevin Fink was inspired by Chardonnay, Andeluna Cellars, 1300, Uco Valley, Mendoza, Argentina, 2017 as a pairing.
"I think the Torrontes is beautiful with a fresh tropical fruit flavor, some green notes, faint blond nuts, and white peach. I wanted to embrace the fruit components of the wine in the pairing without being to spot on. Shrimp especially cooked in acid rather than heat is sweeter to pair with the acid, the shoyu will build the complexity of the wine, the Kohlrabi will play with the green notes, and the walnut will round out the palate and accentuate the white peach. There is no oak in this, so I wanted to stay away from dairy or caramelization. Clean racy wine, with a clean vibrant dish."
Adapted by StarChefs | April 2018
INGREDIENTS
Egg White Shoyu:
Egg white
Salt
Koji
Burnt Walnut Oil:
4 white walnuts, peeled and shaved
4 shelled walnuts
2 cups walnut oil
½ onion
Salt
Black pepper
Embered Kohlrabi:
3 bulbs kohlrabi
Fresh house vinegar
4 grams fermented ají chile powder
Salt
Sugar
Prawns:
12 prawns, heads and veins removed
½ cup lime juice
To Assemble and Serve:
Lime juice
Salt
White walnut slivers
10 grams parsley stems
12 nasturtium petals
4 nasturtium flowers
16 bronze fennel fronds
Fermented ají chile powder
METHOD
For the Egg White Shoyu:
To a vacuum bag, add egg whites, 20 percent salt by weight, and koji; seal. Hold in a dark, temperature-controlled place for minimum 6 months. Pasteurize and strain through cheesecloth. Allow to settle for 24 hours. Liquid should be close to clear.
For the Burnt Walnut Oil:
Into a pan over medium-high heat, toast walnuts until they begin to darken. Add oil, garlic, and onion. Season with salt and pepper. Allow mixture to infuse. Strain and reserve.
For the Embered Kohlrabi:
In a charcoal pit, ember the kohlrabi. Peel and brunoise. Mix with some Burnt Walnut Oil.
For the Kohlrabi Pickle:
Using a mandolin, shave a Kohlrabi into thin slices. In a bowl, toss to combine vinegar, chile, and sliced kohlrabi. Season with salt and sugar. Allow to pickle.
For the Prawns:
Bring a saucepan with Burnt Walnut Oil over medium-low heat (do not exceed 200°F). Add prawns and poach until shells are easily removed (about 4 minutes). Remove prawns from oil, peel off shell, and place in refrigerator to cool. Quarter prawns. In a mixing bowl, marinate prawns in Pickled Kohlrabi, lime, Burnt Walnut Oil, and 2 tablespoons Egg White Shoyu.
To Assemble and Serve:
When Prawns are lightly cooked from the lime, plate mixture in a crescent shape, with the Prawns in a circle within the crescent. Toss Embered Kohlrabi in lime and salt and curl into a series of circles that fully cover the Prawns. White walnut slivers are placed just off the kohlrabi circles. Garnish with parsley, nasturtium, and fennel. Top with Fermented Aji Powder.
