Tomato-jam jelly with fennel poached tiger prawns

This recipe calls for a juicy tomato like San Marzano which originates in Italy. Perfect as pre prandial hors d’oeuvres.

Serve 4 Prep time 5 minutes
Cook time 165 minutes

Fennel poached tiger prawns
1 cup apple juice
½ cup white wine
15g rock sugar
70g fennel, sliced to bite size
10 fresh tiger prawns (with shell)

Tomato-jam jelly
1 tbsp olive oil
65g pearl white onions, diced
300g San Marzano tomatoes, sliced
to bite size (available at Culina or Supernature)
½ cup white wine
3 tbsp Champagne vinegar
pinch sumac
1 tbsp brown sugar
14 sheets gelatine leaves, softened in ice cold water

Garnish
5g chervil

• Add apple juice, white wine, rock sugar and fennel into a small pot and bring it to a boil.
• Add in fresh tiger prawns to poach.
• Let cool. Peel off prawn shells.
• Heat up a non-stick pan with olive oil. Fry the onions till soft. Add in sliced tomatoes and deglaze with white wine.
• Add in Champagne vinegar and sumac and let the mixture simmer at low heat for 10-15 minutes or until the mixture achieves a thick texture.
• Finally, add in brown sugar and gelatine leaves and mix well
• Pour tomato jam mixture into 10 individual moulds. Insert a poached tiger prawn in the centre of each mould
• Chill the tomato-jam jelly in the fridge for at least half an hour before serving.

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