Name: Maison Bâtard’s king prawn crumpet with Marie Rose sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6
Ingredients: Oil spray, for greasing; 2 tbsp olive oil; 25 gm unsalted butter; 12 cooked large king prawns, peeled and diced; Finely grated zest of 1 lemon; 1 tbsp finely chopped parsley; Caviar or salmon roe (optional), to serve; MARIE ROSE SAUCE; 75 gm Kewpie mayonnaise; 40 gm Greek-style yoghurt; 4 confit garlic cloves (see note), mashed to a paste with a knife; ½ tsp sweet chilli sauce; ¼ tsp Tabasco; Finely grated zest of 1 lime; CRUMPET BATTER; 200 gm self-raising flour; 10 gm brown sugar; 7 gm dried yeast; 3 eggs

If there’s one thing Maison Bâtard know how to do, it’s put their own stamp on revered classics. Here, chef Adam Sanderson takes an Australian household favourite and gives it a luxe spin, upgrading the humble prawn cocktail with a dollop of caviar and crumpets.

“This is our homage to the Aussie nostalgia of the prawn cocktail, updated with a little contemporary Bâtard flair,” says Sanderson. “Serving the prawns on little crumpets makes them ideal as snacks or as a great start to a meal.”

Note: To confit garlic, peel cloves from 3 heads of garlic. Combine garlic and 200ml extra-virgin olive oil in a saucepan and cook over low heat until garlic is soft (15-20 minutes). Remove from heat and cool in oil. Garlic will keep in its oil, refrigerated, in an airtight container for 2 weeks

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Ingredients

Oil spray, for greasing

2 tbsp olive oil

25 gm unsalted butter

12 cooked large king prawns, peeled and diced

Finely grated zest of 1 lemon

1 tbsp finely chopped parsley

Caviar or salmon roe (optional), to serve

MARIE ROSE SAUCE

75 gm Kewpie mayonnaise

40 gm Greek-style yoghurt

4 confit garlic cloves (see note), mashed to a paste with a knife

½ tsp sweet chilli sauce

¼ tsp Tabasco

Finely grated zest of 1 lime

CRUMPET BATTER

200 gm self-raising flour

10 gm brown sugar

7 gm dried yeast

3 eggs

Method

For Marie Rose sauce, combine ingredients in a bowl and season to taste. Refrigerate until required. Marie Rose sauce will keep refrigerated for 2 days in advance.

For crumpet batter, place dry ingredients and ½ tsp fine salt in an electric mixer and beat on low speed to combine. Whisk eggs and 90ml water in a jug, then add to mixer. Beat on high speed for 3 minutes. Transfer batter to a piping bag fitted with a 1cm-round nozzle

Lightly grease a 24-hole mini muffin pan with oil spray. Pipe batter into moulds, about half-way up the sides. Cover with a damp tea towel and stand in a warm place until doubled in size (35-45 minutes).

Preheat oven to 100°C. Half-fill a deep roasting pan with boiling water and place on the bottom shelf of oven.

Steam crumpets in oven until cooked through (10 minutes). Unmould and refrigerate to chill completely. Trim tops to neaten.

Combine prawns, Marie Rose sauce, lemon zest and parsley in a bowl. Season. Refrigerate until required.

To pan-fry crumpets, heat half the butter and oil in a large frying pan over medium heat. Once butter starts to foam, add half the crumpets and cook until golden brown (1 minute each side). Transfer to a baking tray lined with paper towel to drain. Repeat with remaining butter, oil and crumpets.

Arrange crumpets on a serving platter, top with prawn mixture and caviar.

Adam Sanderson

Ingredients

Method

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