Recipe Files: Mesclun green salad in raspberry vinaigrette dressing with prawn corn rice pops
(Yield: Six salads)
Ingredients:
240 gms mesclun greens
6 pcs tiger prawns (approximately 100 grams per piece)
20 gms all-purpose flour
2 eggs, beaten
100 ml oil for frying
100 gms RiCo Corn rice, boiled and cooled
Salt and pepper
Procedure:
1. Trim and clean the mesclun, drain and chill until ready to use.
2. Shell and devein prawns, season with salt and pepper.
3. Coat prawns with flour.
4. Dip in the beaten eggs.
5. Roll in the boiled, cold corn rice.
6. Fry in hot oil until prawns are cooked.
Raspberry Vinaigrette
Ingredients:
360 gms frozen raspberries, thawed and puréed
60 ml raspberry vinegar
180 ml olive oil
80 ml stock syrup
Salt and pepper
Procedure:
1. Combine all the ingredients in a jar and mix thoroughly.
2. Refrigerate until ready to use.
CORN RICE CROCANT ROLL
(Yield: 6 desserts)
Ingredients:
3 eggs
50 gms sugar
30 gms cake flour
30 gms cornstarch
Procedure:
1. Preheat oven to 325F.
2. Grease, line and flour a 10” x 8” cookie sheet/pan.
3. With a mixer at medium speed, beat eggs and sugar until eggs are pale in color and thick in consistency.
4. Mix together flour and cornstarch, fold into the beaten eggs.
5. Pour mixture into prepared pan and bake for approximately 10-12 minutes.
6. Roll baked sponge in floured cheesecloth until cold.
Buttercream Filling
Ingredients:
225 gms unsalted butter
80 gms powdered sugar
1 tsp vanilla essence
Procedure:
1. With a mixer at medium speed, cream butter and sugar until light and fluffy.
2. Add vanilla.
Crocant
Ingredients:
250 gms almond flakes, toasted
150 gms sugar
50 gms butter
Procedure:
1. In a thick-bottomed pot, caramelize sugar.
2. Add the toasted almond flakes and butter.
3. Pour crocant on oiled marble slab, cool and coarsely crush.
Popped Corn Rice
Ingredients:
2 cups RiCo corn rice
2 1/3 cups water
Procedure:
1. Boil water, add corn rice, cook until soft.
2. Cool boiled rice on a tray.
3. Fry until popped.
To assemble:
1. Unroll the sponge, divide into two equal sizes lengthwise.
2. Fill each leaf with buttercream and crocant.
3. Roll, frost with the remaining buttercream, coat with popped corn rice.
4. Cut into 3” rolls.
5. Serve in plates designed with “chocolate corn.”
