A molecular gastronomy course featuring precision-temperature prawns and a centrifuged saffron-shellfish foam.

Spinning the shellfish stock in a centrifuge separates it into pure clarified liquid without the fine straining and skimming a classic stock needs — what comes out is a shellfish essence cleaner than any chinois could manage. Holding the prawns at a fixed 52°C in that same saffron butter keeps them from crossing into the rubbery, overcooked territory that a stovetop poach risks the moment you look away.

2 servings

Ingredients:

• 8-10 – Blue Prawns or Tiger Shrimp (fresh, head-on)
• 8 ounces – Cultured Butter (82% fat)
• 1 pinch – Saffron Threads
• 1 stalk – Lemongrass (bruised)
• 1/4 cup – Dry White Wine
• 2 cups – Shellfish Stock
• 1 sprig – Fresh Chervil (for garnish)
• 1 teaspoon – Lecithin or Heavy Cream (to stabilize foam)

Speciality Items:

• Sous-vide immersion circulator
• Vacuum Sealer
• Gourmet Whip siphon + 2 N?O chargers
• Digital Refractometer
• Culinary blowtorch

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Steps:

1. Prepare the shellfish stock using prawn heads and shells.
2. Pour the strained stock into the canisters of a culinary centrifuge; spin until the liquid clarifies into a pure essence.
3. Place butter, saffron, and lemongrass into a vacuum bag; use a chamber vacuum sealer to pull a full vacuum for precision infusion.
4. Set the immersion circulator to 125.6°F (52°C).
5. Clean prawns and place in a vacuum bag with the saffron-infused butter; seal and submerge in the water bath for 12–15 minutes.
6. Reduce the centrifuged shellfish essence with white wine, using a digital refractometer to verify the ideal density/sugar concentration.
7. Add lecithin or heavy cream to the reduction; pour into a siphon and charge with gas cartridges.
8. Remove prawns from the bath, pat dry, and give a brief singe with a culinary torch for aroma.
9. Plating: Place prawns in a shallow bowl, dispense saffron foam from the siphon over the top, and garnish with chervil.

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