Seafood Medley with Nori Crisps

by Farouk Bin Othman (Rasa Warrior Episode 4)

Introduction

A refined seafood appetiser supported by a smooth edamame and dill cream, fresh aromatic herbs, crisp nori-rice paper texture, and a delicate fish bone tuille for height and visual identity.

Ingredients

Ingredient Quantity Preparation/Notes
Black shell mussels
500g
Clean and debeard
Hokkaido scallops
250g
Pat dry before cooking
Fresh tiger / king prawns, size 9/10
400g
Peel and devein as required
Fresh dill
10g
For edamame cream and garnish
Fresh basil
10g
Pick fresh leaves
Yellow onion
120g
Finely diced
Garlic
100g
Minced or sliced
Lemon
1 no.
Zest and juice as required
Affilla cress
1 pack
For garnish
Nori seaweed
1 packet
Cut into desired shapes
Rice paper
1 packet
For crisp element
Smoked paprika powder
10g
For light seasoning
French butter
150g
For sweating and sauteing
Cooking cream
600ml
For edamame cream
Cherry tomato – red
5 nos
Halved or whole for blistering
Cherry tomato – yellow
5 nos
Halved or whole for blistering
Edamame beans
100g
Blanched and refreshed
Fresh fennel
100g
Thinly shaved or cut as garnish

Method

Edamame & Dill Cream

  1. Blanch the edamame beans in boiling salted water until bright green and tender. Refresh immediately in ice water, then drain well.
  2. Sweat shallot or onion in butter over low to medium heat until translucent without colour.
  3. Add the edamame and cooking cream. Simmer briefly to infuse and soften the beans.
  4. Add fresh dill, season with salt, pepper, and lemon if required.
  5. Blend until smooth, strain through a fine sieve, and keep warm for service.

Seafood & Tomatoes

  1. Lightly season the mussels, scallops, and prawns with salt, pepper, and a small touch of smoked paprika.
  2. Saute the seafood in butter over medium-high heat until just cooked. Remove immediately to avoid overcooking.
  3. In the same pan, saute the red and yellow cherry tomatoes briefly until lightly blistered.
  4. Adjust seasoning and reserve warm for plating.

Fish Bone Tuille

  1. Prepare a tuile batter by mixing equal parts egg white, flour, and melted butter with a pinch of salt until smooth.
  2. Spread thinly onto a silicone mat in a fish bone shape using a stencil and palette knife.
  3. Bake at 160-170°C until crisp and lightly golden.
  4. Shape while warm if required, then cool completely and store in a dry container.

Nori Crisp

  1. Cut the nori and rice paper into the desired shapes.
  2. Lightly oil the nori and place with rice paper as required.
  3. Fry briefly until crisp, then drain on paper towel.
  4. Season lightly while warm and store dry until service.