Seafood Gumbo Aspic

This chic tapas creation features a decadent seafood gumbo that’s packed with fresh prawns, mussels, squid and clams. Pickled daikon adds a touch of sweet-sour flavour to the appetiser, while viola flowers bump up the presentation to a 10.

Gumbo
- Bake shrimp shells at 195°C until it is dried and it starts to brown at the edges.
- In an 8-quart pot, add Knorr Concentrated Chicken Stock, water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells and bring to boil.
- Reduce heat and simmer for 2 hours.
- Remove stock from heat and strain.
- Press all liquid from the shells and vegetables before discarding them.
- Return liquid to heat and reduce to 500 ml of stock.
- Bloom gelatine and add it to gumbo.
- Transfer to a mould and add seafood in.
- Allow to set before unmoulding.
Pickled Daikon
- In a pot, bring all ingredients to boil and cool down.
- Pickle daikon for 2 hours.
- Pat dry daikon and set aside.
Plating & Assembly
- Garnish with pickled daikon radish and viola flowers.
- Place aspic on the daikon and serve.