Cappuccino of Seafood Soup with Vietnamese Spring Roll
Ingredients:
200g fish fillets, cut into cubes
150g prawns, fresh, cut into cubes
150g scallops, fresh, sliced
100ml Soya Bean Oil
60g shallots, finely sliced
30g garlic, fresh, chopped
50g mushrooms, fresh, Asian & European mix
15g basil leaf, fresh, finely sliced
1.5 ltr Chicken Broth
500ml milk, fresh
Salt and freshly ground
Black peppercorn, to taste
Sesame oil, to taste
The Vietnamese Spring Roll:
20 pcs rice paper
200g glass noodles, blanched, drained
10 spg coriander (Chinese parsley), leaves, fresh
150g bean sprouts, fresh, blanched
15 pcs prawns, jumbo, fresh
100g chicken meat, cooked & shredded
10 portion lettuce, iceberg
10 pcs mango, fresh, cut into strips
Spicy Chilli Peanut Sauce
300g Satay Sauce, prepared
50g Chilli Sauce
1 tsp chilli flakes
Preparation
Sauté shallots and garlic till fragrant
Add mushrooms, basil leaves and seafood mix.
Add Chicken Broth (prepared). Bring to a boil and simmer for 2-3 minutes.
Purée in a blender. Season to taste.
Warm milk and use a cappuccino maker to blow in hot air.
Ladle hot soup into cappuccino cup.
Top with foamy milk.
Sprinkle with chives and serve immediately with Vietnamese spring roll and spicy
chilli peanut sauce.
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Vietnamese Spring Rolls
Working with 1 sheet of rice paper at a time, dip into a bowl of warm water.
Remove quickly and spread it out flat.
Lay a small amount of bean sprouts, glass noodles, shredded chicken and
mango strips on top of the lettuce on the rice paper
Roll up the rice paper half way into a cylinder.
Lay 3 prawn halves along the crease.
Keep rolling the rice paper into a cylinder shape.
Place spring rolls on a plate and serve with spicy chilli peanut sauce
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