Recipe by UBC Residence Chef Johnny Bridge, UBC Food Services.

Chef Johnny demonstrated how to prepare Side Stripe Prawn Rolls at Summer Sizzler on Wednesday, June 12, 2019.

About Johnny

Johnny stepped into the culinary world when he was 16 and has worked in over 55 kitchens throughout his career. He’s a major champion of local, sustainable seafood and is making change one ingredient at a time. You might recognize Johnny from his time as catering and mobile chef for UBC Food Services.

YIELD: 4 Servings

INGREDIENTS:

ROLL:
200 grams of side stripe prawn tails
1 Zucchi cubed and roasted
1 Sushido pepper brunoise
10 grams of lemon balm
3 sheets of gelatine bloomed in warm water and shredded
30 grams of lemon aioli

POACHING LIQUID
2 bags of lemon ginger tea (or any tea you like)
1 piece of lemon grass
2 kaffir lime leafs
1 Thai chilli
300 ml  of water

PICKLING LIQUID
250 ml water
150 ml maple syrup
75ml apple cider vinegar
10 grams salt
20 grams schezshaun peppercorn

AOLI
8 egg yolks
2 whole eggs
1.5 lt canola/garlic oil
0.5 lt olive oil
1whole lemon zested
2 tbsp red wine vinegar (to taste)
salt to taste
water for consistency

METHOD:

POACHING LIQUID

  1. Bring water water to boil. Add all the ingredients
  2. Remove tea bags after 2 minutes
  3. Keep liquid hot for prawns

PICKLING LIQUID

  1. Boil water and add all the ingredients. Simmer 2 minutes
  2. Cool in freezer with ice

AOLI

  1. Whisk lemon zest, eggs and yolks on high for 5 mins until thick and fluffy
  2. Slowly pour in the oil, little drops at a time to maintain a nice consistency
  3. Season with the lemon juice, red wine vinegar and salt

ROLL

Peel prawns, skewer them to keep them flat and straight

Lay flat in a small container to keep prawns submerged in poaching liquid

Poaching liquid must be hot but not boiling (wisps of steam rising off the surface) Pour it over prawns and let sit while preparing other ingredients

Mandolin apples as thin as possible while keeping their structural integrity

Place directly into cooled pickling liquid, steep for 45 minutes

Cube zucchini 5mm x 5mm x 5mm

Pan sear with olive oil, salt and pepper—set aside to cool on a towel in the fridge

Remove seeds from sushido, slice into thin strips and then cross ways to Bruniose

Remove skewers from cooled prawns

Mix aioli, prawns, zucchini cubes, lemon balm and sushido

Build roll by laying plastic wrap down on your sushi mat

Lay pickled apple slices to create an even mat as if it was seaweed for a Maki roll

Pour gelatine, a teaspoon at a time onto each completed layer as you go

Lay prawns in tight lines, 2 wide and fill any gaps with other inclusions

Roll tight with apple layer fully wrapped around ingredients

TO COMPLETE

Chill rolls on towel for 2 hours in refrigerator

Slice into bite size pieces and garnish with fennel fronds