Scallop tartare

Prawn Mousse

  • Prawn, IQF 150.0 g
  • Egg White 1.0 g
  • Cooking Cream 80.0 ml
  • Salt 1.0 g
  • Pepper 1.0 g
  • Hokkaido Scallop, diced 3.0 pc

Tamarind Gel

Assembly & Plating

  • Tomato Tart 10.0 pc
  • Celery Cress 1.0 g
  • Puff Quinoa 5.0 tsp

If you need a sure winner in your appetiser menu, this would be it. Just the list of components will entice most diners—scallop tartare, prawn mousse, and tamarind gel make this dish one to look out for.



  1. Scallop tartare

    • Combine all ingredients together.
    • Set aside to chill.
  2. Prawn Mousse

    • Rough blend prawn and add in whites.
    • Add cream and season last.
    • Fold in diced scallop.
    • Preheat steamer to 72°C and steam for 12 mins.
    • Ice bath prawn mousse and cut to desired height.
  3. Tamarind Gel

    • Combine all ingredients together and bring to boil.
    • Set in chiller.
    • Blend into a smooth gel.
    • Transfer to squeeze bottle.
  4. Assembly & Plating

    • Fill tomato tart shell with scallop tartare.
    • Sprinkle puffed quinoa and place prawn mousse on top of scallop tartare.
    • Pipe tamarind gel and garnish before serving.