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Anna

Prawn Egg Custard with Champagne Sauce and Caviar

Anna's take on white spoon chef Son Jong-Won's Snow Crab Egg Custard with Champagne Sauce and Caviar from the Netflix show, Culinary Class Wars season 2!
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 1 egg custard
Course: Main Course
Cuisine: Asian Fusion, French
Ingredients Method Video

Ingredients
  

Prawn Sauce
  • 1/2 kg raw king prawns shell on
  • 1 celery stalk chopped
  • 1 small carrot chopped
  • ½ onion chopped
  • 50 g cognac substitute: brandy
  • 100 g champagne
  • 400 g canned tomatoes
  • 2 cups water
  • 1 tsp corn starch + 1 tbsp cold water
  • 2 tbsp cooking oil
Steamed Egg Custard
  • 2 large eggs 100-110g
  • 2 raw king prawns deshelled, deveined and chopped into pieces
  • 100 g milk
  • 50 g brown prawn sauce from above
  • 50 g heavy cream
Champagne Sauce
  • 1 tbsp oil or butter
  • ¼ onion sliced
  • 1 celery stalk sliced
  • 1 cup champagne 240g
  • 1 cup heavy cream 120g
  • Salt to taste
Toppings
  • Lumpfish caviar or oscietra, if elevated
  • Lime zest
  • Lime juice
  • Parsley finely chopped
  • Optional: croutons

Method
 

Make the Prawn Sauce
  1. Air fry the raw prawns in a preheated air fryer without oil for 6mins at 200C.
  2. Wrap the prawns in a paper towel and gently smash with a pan or rolling pin.
  3. Heat a pot with cooking oil. Add prawns, celery, carrot, and onion. Stir-fry until lightly caramelised.
  4. Turn heat on high. Deglaze with cognac and allow alcohol to cook off for 2mins.
  5. Add champagne and let it come to a boil.
  6. Add canned tomatoes and water. Keep stirring.
  7. Simmer gently for 30 minutes, reducing to a rich, brown sauce.
  8. Strain and return the sauce back to the pot.
  9. Add in corn starch slurry mixture and keep stirring, until slightly thickened. Season lightly with salt.
  10. Set aside.
Make the Champagne Sauce
  1. Add oil in a saucepan. Sweat onion and celery until soft and lightly golden.
  2. Add champagne and reduce by half.
  3. Add cream, season with salt lightly, and reduce again until nappé consistency (thick enough to coat the back of a spoon and to have a line when you draw your finger through it)
  4. Transfer to blender. Blend until smooth and set aside.
Make the Steamed Egg Custard
  1. In a mixing bowl, whisk together the eggs and milk until completely smooth.
  2. Add cream and keep whisking.
  3. Pass through a fine sieve to remove bubbles (important for a silky custard).
  4. Place the chopped raw prawns into a heatproof bowl.
  5. Place a fine sieve on top of the heatproof bowl, and gently pour the egg custard through the sieve.
  6. Add a thin streak of prawn sauce on top (do not mix).
  7. Cover tightly with plastic wrap.
  8. Steam the egg on low heat for 15-18 minutes, until set.
Plating & Assembly
    On the bowl of egg custard, add:
    1. A generous spoon of caviar in the centre
    2. A drizzle of concentrated prawn sauce
    3. Sprinkle of finely chopped parsley
    4. Croutons
    5. Champagne sauce layered on top
    6. Lime zest and a few drops of lime juice.
    7. Enjoy!

    Video