urchin-uni-steamed-ginger-coconut

Steamed Sea Urchin With Coconut, Ginger & Lemongrass

October 09, 2020

urchin-uni-steamed-ginger-coconut

STEAMED SEA URCHIN WITH COCONUT, GINGER, LEMONGRASS, PICKLED MUNTRIES & FINGER LIME

SERVES 4

 

INGREDIENTS

12 pcs Sea Urchin Harvest Uni Gold

350ml Coconut milk

2 tsp Ginger, finely sliced

2 tsp Lemongrass, finely chopped

2 tsp Shallots, finely sliced

2 tsp Pickled muntries

1 Finger lime, to serve

1 Shallot, thinly sliced into strips, to serve Sea salt


CHEF'S NOTE

Muntries (aka emu apple) are an Australian Indigenous food which have a fresh, sweet flavour. They are available from online retailers. The muntries in this recipe have been pickled using a basic 3 cups water, ¼ cup sea salt, ¼ cup sugar solution.


METHOD

1. In a bowl, combine the coconut cream, ginger, lemongrass, shallots, muntries, and a pinch of salt.

2. Divide the mixture between four oven proof bowls, ramekins, or sea urchin half shells.

3. Place three pieces of sea urchin on top, season with a pinch of salt then cover with foil or the other half of the sea urchin shell.

4. Place the bowls into a preheated 200°C oven for and cook for 10 minutes.

5. Remove from the oven, take off the foil, garnish with finger lime pearls and thin strips of shallot then serve.

 

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