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Single-Bite Seared King Prawn Canape with Green Mango and Chili
A high-impact, single-bite canapé featuring a seared King Prawn on a crisp black rice base, balanced by a tart, spicy green mango topping.
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You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- Small saucepan
- High-speed blender or food processor
- Non-stick frying pan
- Deep fryer or small heavy-bottomed pot (for frying)
- Mandoline slicer (recommended, for mango julienne)
Ingredients
For the Black Rice Crisps
- 50 g black rice
- 250 ml water
- Pinch of sea salt
- 1 cup 250ml neutral oil, for deep frying (e.g., canola or grapeseed)
For the Green Mango Topping:
- 1/2 small green unripe mango, peeled and finely julienned
- 1/4 small red chilli deseeded and minced (or finely julienned)
- 1/2 tbsp fresh lime juice
- 1/2 tsp sesame oil
- 1 tbsp toasted white sesame seeds
For the Seafood:
- 20 medium/large King Prawns peeled, deveined, tail off (or use smaller prawns and flatten slightly) 16-20 GPC
- 1 tsp olive oil
- 1/2 tsp butter
- Sea salt and freshly ground black pepper
total food cost
Total Ingredient Cost $55
Preparation Time Estimate
Minutes 40
Adjustable servings
Catering for 10 portions
Instructions
- Prepare the Black Rice Paste: Rinse the black rice. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes until the rice is very tender. Drain any excess liquid.
- Make the Crisp Dough: Transfer the cooked rice to a high-speed blender with 1 tablespoon of water (if needed) and blend until a smooth, very thick, black paste forms.
- Dry the Crisps: Spread the paste thinly (approx. 1mm) onto a silicone-lined baking sheet. Place in an oven at its lowest setting (approx. 80℃ or $175℉) for 4-6 hours, or until completely dry and glass-like.
- Fry the Crisps: Heat the neutral oil in a small pot to 190℃ or 375 ℉. Carefully break the dried rice sheet into small, canapé-sized pieces (approx. $4text{cm}$ rounds or squares). Fry 2-3 pieces at a time for 5-10 seconds until they puff dramatically. Remove immediately and drain on a paper towel.
- Prepare the Mango Topping: In a small bowl, gently toss the julienned green mango, chilli, lime juice, sesame oil, and salt. Set aside.
- Sear the Seafood: Pat the prawns very dry. Season with salt and pepper. Heat the olive oil in a non-stick pan over high heat until just smoking. Add the butter. Sear the prawns for 1 minute on each side until golden and opaque. Remove immediately.
- Assemble and Serve: Place one crisp on each serving plate or tray. Top each crisp with one seared prawn. Finish by placing a small, precise amount of the green mango and chilli julienne atop the prawn. Sprinkle with remaining sesame seeds. Serve immediately.
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Tip for Success: For perfectly uniform crisps, draw 4cm circles on parchment paper before spreading the paste. The crisps must be completely dry before frying, or they will be chewy. Or slice into bite size squares.
Make-Ahead: Both the crisps and the mango topping can be prepped in advance.
The final searing and assembly must be done just before serving for optimal heat. I recommend 3-4 pieces for a starter, and 1-2 pieces as a Canape.
Make-Ahead: Both the crisps and the mango topping can be prepped in advance.
The final searing and assembly must be done just before serving for optimal heat. I recommend 3-4 pieces for a starter, and 1-2 pieces as a Canape.
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Nutrition
Calories: 251kcalCarbohydrates: 6gProtein: 3gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 17gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 18mgSodium: 81mgPotassium: 54mgFiber: 0.5gSugar: 2gVitamin A: 149IUVitamin C: 6mgCalcium: 22mgIron: 0.3mg
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