Xmas cooks - Dan Hong | ABC RN Breakfast | Food & Recipes | ABC Australia
December 23, 2014
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8:44Now PlayingXmas cooks - Dan Hong | ABC RN Breakfast | Food & Recipes | ABC Australia
YouTube Description
as posted by the channelDan Hong is the son of Vietnamese restaurateurs in Sydney's Cabramatta, but at school he was far from an academic type, hanging with the 'hard' kids smoking dope, and craving junk food.
He is now Executive Chef with the Merivale Group, and the man behind the much-raved-about eateries Ms G's, Mr Wong, and El Loco.
Dan Hong joins RN Breakfast to discuss his love of junk food, his mum, and why MSG isn't all that bad.
Grilled king prawns with kombu butter
Serves 4-5 as a starter
Grilled seafood is an Australian birthright. This dish takes the classic grilled prawn and pimps the umami factor with kombu butter and shellfish oil.
Ingredients: Kombu butter
500 g (1 lb 2 oz) unsalted butter, softened
1 tablespoon onion powder
2 teaspoons garlic powder
40 g (1oz) shio kombu, finely chopped
2 garlic cloves, finely chopped
1tablespoons mirin
1 tablespoon fish sauce
bunch coriander (cilantro) stems, finely chopped
2 lemongrass stems, pale part only, finely chopped
1 small handful of flat-leaf (Italian) parsley leaves,
finely chopped
Method
Put the butter in the bowl of an electric mixer fitted with a whisk attachment and whip at a high speed for 10 minutes, or until it becomes pale and aerated. Reserve a big pinch of each of the chopped herbs, which will be used to garnish. Turn the mixer down to its lowest speed and add the remaining ingredients one at a time, mixing after each addition.
Ingredients: The rest
10 large raw king prawns (shrimp), split in half lengthways, digestive tract removed
mixed chopped herbs from above, to garnish
2tablespoons shellfish oil (Essentials, page 237)
lime wedges, to serve
Method
Preheat the oven to 250 (500/Gas 9). Lay the prawns on a baking tray, shell side down. Season with salt and put in the oven for 2 minutes. Remove the tray from the oven and spoon a thick layer of kombu butter on each prawn. Bake for another 2minutes. To serve, top each prawn with some chopped herbs and drizzle with shellfish oil. Serve with lime wedges.
Guests
Dan Hong
Executive Chef with the Merivale Group
Publications
Title: Mr Hong - A Glimpse Into The Mind of the Brilliant Chef Behind Mr Wong, El Loco and Ms G's
Author: Dan Hong
Publisher: Murdoch Books
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