Surf & rice

by Kirk Westaway
Jaan by Kirk Westaway, Singapore
 

4 Scottish langoustines
200g Korean Queen rice
40g olive oil
400g chicken stock
80g diced shallot
20g black truffle
5g sliced chives
10g seaweed butter
65g roasted chicken skin
65g rice flour
4g salt
100ml chicken stock
 
 

1 — RICE
Sweat the shallot in the olive oil. Add add the Queen rice, stir 1 minute and add the chicken stock. Simmer for 4 minutes, then turn off the heat and add a tight-fitting lid. Rest 20 minutes. Add diced black truffle and chives.

2 — CRISPY CREPE
Blend together roasted chicken skin, stock, rice flour & salt. In a pan, fry to form a thin crispy crepe.

3 — LANGOUSTINE
Peel and roast the langoustine on its back, glaze with seaweed butter.

SERVING INSTRUCTIONS
Warm the rice and sit a bed fit for the langoustine on the edge of the crispy rice crepe, sit the glazed langoustine on the rice with the wave of the crepe folded over.