Delos Prawns

Method

1. Blitz together egg, soy sauce, honey, garlic and pickled ginger for 1 minute in a Thermomix the for the marinade.
2. Peel, devein and wash the prawns. Then, place the prawns in the marinade and leave in the fridge for 30 minutes.
3. Chiffonade the Kataifi/filo pastry and lay out Kataifi/filo dough on the counter. Take a 1-inch bundle of Kataifi/filo strands and wrap around each marinated shrimp. Gently squeeze to bring together.
4. Place a deep pan with a generous amount of sunflower oil over medium heat and let it get hot. The oil should be heated to 180°C (350°F).
5. Use a slotted spoon to add a few wrapped prawns to the hot oil facing away from you as to avoid being splashed by hot oil. Do this very gently and slowly so that they don’t unwrap.
6. Fry for 2 to 3 minutes (continuously turning), until the filo is golden and crisp. Transfer to a baking pan lined with jay cloth to drain the excess oil.
7. Once cooked, blast chill until cool.

Sushi Rice

1. To make the rice, first wash it thoroughly in a sieve for 2 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 1ltr water.
2. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results, leave it for 30 minutes-1 hour. 
3. Bring the water in the pan to the boil, put the lid on, reduce the heat and simmer for 8-9 minutes. Turn the heat off and let it stand with the lid on for a further 5 minutes. Do not lift the lid.
4. While the rice is resting, put the rice vinegar, mirin, sugar and salt into a small mixing bowl and mix with a spoon until the sugar and salt have dissolved.
5. Put the rice into a wide flat dish such as a baking dish or a roasting tray.  Pour the rice vinegar, mirin, sugar and salt mix over the rice and fold it carefully in with a wooden spoon as it cools down, being careful not to damage the grains.
6. Flatten the rice and leave to one side to cool.
7. While your rice is cooling, baton your cucumber into thin batons, peel, core and thinly slice the avocado.

Sweet & Sour Micro Cress Salad with Citrus Dressing

1. Gather alfalfa sprouts, micro popcorn shoots, micro purple shiso cress and rock chives. Wash, drain and mix.
2. Whisk the lime juice, lemon juice, minced garlic and ginger, soy sauce, rice wine vinegar, sesame oil and vegetable oil.
3. To serve, place the micro salad mix onto a plate/serving dish and finish with the sweet and sour citrus dressing.

Sweet Green Chilli Kewpie

1. Wash the green chillies. Pat dry, slice in half, deseed and roughly chop.
2. Wash the coriander. Drain, pat dry with a jay cloth and roughly chop, including stalks.
3. Mix together the kewpie mayonnaise, mirin, rice wine, caster sugar, lime juice, green chilli and coriander.
4. Place ingredients into a Thermomix with a pinch of sea salt and blend well (for approximately 1 minute, until smooth).
5. Remove from Thermomix into a plastic container and serve in a ramekin at roughly 40g per serving.

Sushi Rolls

1. Place a sheet of sushi nori on a clingfilmed bamboo mat (or place sushi rice first, then a nori sheet, depending on how you prefer). Spread 6 to 8 tablespoons of sushi rice over, leaving a 1cm gap at the top and the bottom. 
2. Put a piece of cucumber along the length, and next to it, strips of avocado, then 3 pieces of kataifi prawns.
3. Starting at the edge closest to you, roll up the nori into a tight cylinder, with the assistance of the mat. When you reach the top, wet the nori, finish rolling and hold it for a few seconds to help it stick. Cover with cling film ballotine and chill.
4. To serve, cut each roll into 8 pieces and serve on a rectangle sheet of banana leaf with sour micro cress salad, the sweet green chilli kewpie and finish with a pinch of togarashi spice.

Garnish and flourishes: Banana leaf (for the base of the dish), togarashi spice to finish and citrus pickled chiffonade carrots.