Ingredients: 150ml white wine vinegar, orange, 100g sugar, 30g parmesan, grated, 1 medium-sized bulb onion, 200g assorted seafood, 6 tiger prawns, juice of a half of lemon, black pepper cracked, 2 tablespoons tempura powder, 30 ml olive oil, sea salt, oil for frying, 0.5 teaspoon white sesame, 100g arborio rice, 6 slices thin rice dough for spring rolls, corn lettuce to garnish a dish, 20g fresh ginger, 400ml fish broth, 150ml dry white wine, 15 ml sesame oil, 200g champignons, 1 garlic clove.
Directions: Remove the prawn head and shell, leave the tail end only. Make a lengthwise cut on the back to open a black intestinal vein and remove it. Wash the prawn and pat dry it with a paper towel. Make a cut deeper and flatten the prawn. Do the same with other prawns. Season prawns with salt and pepper, drizzle with lemon juice and olive oil. Leave to marinate for 25 minutes. Put aside two prawns’ heads to garnish the dish. Prepare the stuffing. Cut the champignons into small cubes, season with salt and pepper, and drizzle with lemon juice and sesame oil. Leave to marinate for 20 minutes. You can put oyster mushrooms instead of champignons.
Cook risotto. Pour olive oil into preheated stewpan; fry slightly the onion finely chopped and garlic shredded. Add the rice; fry it to a light golden brown. Pour a white wine and evaporate it, stirring the rice frequently, add a half of fish broth. When the liquid is boiling, pour the rest of fish broth and boil, stirring frequently for about 10 minutes. Add assorted seafood and stir. Cook for 8 minutes more. Add parmesan grated, salt and pepper cracked, stir and remove from fire.
Cook the sauce while preparing risotto. Remove the orange zest and try not to touch the white part of peel. Cut a zest into strips, put into the boiling water and boil for 1 minute. Wash the blanched orange zest in cold water, and put aside. Peel the ginger and cut it into strips. Pour the sugar on the preheated frying pan. When the sugar warms up, melts and gets the caramel color pour the wine vinegar on the frying pan and semievaporate it. Add the ginger and juice of one orange, and stir. Boil for 2–3 minutes and pour a meat broth. Boil for 2 minutes more, add the blanched orange zest. The sauce should have sour-bitter-sweet taste.
Dilute a tempura powder with water until liquid cream. Flatten a dough layer on the table to make spring rolls. Use a brush to spread it thoroughly with diluted tempura powder. This mixture makes the dough tight and does not allow its unrolling while the prawn is fried in the deep fat.
Put a fried prawn in the corner of the dough layer so that its tail was out of the dough. Put prepared champignons on the prawn. Sprinkle them with white sesame seeds fried beforehand on the frying pan without any oil. You can add some drops of tabasco sauce on champignons if you want to make the dish savory. Put the prawn into the dough and wrap it tightly. Press by hands to stick the dough together. Heat the oil to 170°C. Fry the prawns in the deep fat for about 3 minutes until light golden brown. Take the prawns out of the deep fat, pat dry the residual oil with a paper towel. Then fry the prawns’ heads in the deep fat.
Put the baking parchment on the baking tray and put the prawns on it. Preheat oven to 200°С. Put the tray into oven for 1–2 minutes. Use two tablespoons to make quenelles from risotto. Put three quenelles on each plate, and then put on them the prawns fried in the dough. Finally, put the prawn head in the center of the plate. Pour the dish with a sauce, garnish with corn lettuce.