Coastal prawn symphony on sago crispy recipes

## Component 1: The Sago Crispy (The "Canvas")

These are essentially homemade tapioca crackers that puff up when fried.

* **1/2 cup** Sago or Tapioca pearls

* **2 cups** Water

* **1/2 tsp** Sea salt

* **Optional:** A pinch of turmeric (for gold) or squid ink (for black)

**Instructions:**

1. **Boil:** Cook sago in boiling water until completely translucent (about 15 minutes).

2. **Spread:** Drain and rinse. Spread the "gel" very thinly onto a silicone mat or parchment paper.

3. **Dehydrate:** Dry in an oven at its lowest setting (**60°C - 80°C**) for 2–3 hours until it becomes a brittle, see-through sheet.

4. **Puff:** Break into shards. Flash-fry in hot oil (**190°C**) for 2 seconds. They will puff instantly. Drain on paper towels.

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## Component 2: The Prawn "Symphony"

A mix of textures: poached prawn medallions and a bright citrus dressing.

* **12 large** Tiger prawns (peeled and deveined)

* **1 tbsp** Coconut milk

* **1 tsp** Lime juice + zest

* **1/2 tsp** Freshly grated ginger

* **1** Red chili, finely minced

**Instructions:**

1. **Poach:** Gently simmer prawns in salted water with a slice of ginger for 2–3 minutes until just pink. Shock in ice water to stop cooking.

2. **Marinate:** Slice each prawn into 3-4 medallions. Toss gently with coconut milk, lime, ginger, and chili. Keep chilled until the moment of assembly.

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## Component 3: The Coastal Accents

These provide the "high notes" of the symphony.

* **Avocado Mousse:** Blended avocado, lime, and a splash of cream for a smooth base.

* **Finger Lime "Caviar":** (Optional) For bursts of acidity.

* **Sea Grapes or Samphire:** For a salty, oceanic crunch.

* **Edible Blue Flowers:** Like Borage, to represent the ocean.

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## Plating Art: The Composition

1. **The Base:** Place a sago crispy shard on a plate (use a small dollop of avocado mousse underneath to "glue" it down).

2. **The Build:** Pipe three small dots of avocado mousse onto the crispy.

3. **The Prawns:** Lean 2–3 prawn medallions against the mousse dots.

4. **The Details:** Place a few strands of samphire and a pinch of finger lime on top.

5. **The Finish:** Drizzle a tiny drop of herb-infused oil (cilantro or chive) around the plate.