POACHED BC SPOT PRAWN, OYAMA BACON, MAPLE, GRANVILLE ISLAND SAKE CONDIMENT

Ingredients:
2kg spot prawns

Court bouillon:
4ltr water
2g peppercorns
2g coriander seeds
1 bay leaf
1 sprig thyme
1 lemon sliced
40g salt

For the condiment:
100g sake kasu
25g honey
25g mustard
25g mirin
25g sherry vinegar
500ml canola oil
200g Oyama bacon
100ml maple syrup
100g diced shallot
25g chopped chives

Method:

Bring the court bouillon to a boil and pour over the spot prawns, stand for 5 minutes, drain and shell the prawns.

Dice the bacon and sauté on a medium heat until evenly browned, drain off excess fat and add the syrup, continue to cook for a further 5 min, reserve.

Combine sake, honey, mirin, vinegar, mustard in blender, blend and add oil and emulsify, fold in bacon, shallots and chive.

Recipe courtesy of GranvilleIsland.com