Masterchef UK Professionals
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Prawns with Coconut and Lemongrass Broth and Prawn Toast
Nikita Pakathji, winner of MasterChef: The Professionals 2020, returned to set the skills test. Inspired by her travels through South and Southeast Asia, she challenged contestants to prepare prawns with a coconut and lemongrass broth served with prawn toast in 20 minutes. She peeled whole prawns, deveined them with a toothpick, and used the heads and shells to build a deeply flavoured broth with shallots, ginger, lemongrass, chili, and jaggery, covered with fish stock. The remaining prawns were blended with egg white, garlic, sesame oil, and soy sauce for the prawn toast, spread onto bread cut into rounds, coated in black and white sesame seeds, and deep fried. Whole prawns were sauteed in butter and basted. The broth was strained, pressing firmly on the solids, and finished with thick coconut cream skimmed from the top of the can. Nikita now hosts intimate supper clubs in her family home serving six-course tasting menus, combining fine dining with family hospitality.
{Monica}: 'Nikita, this looks really beautiful.'
{Monica}: 'That is the best prawn toast I have ever eaten.'
{Marcus}: 'The cooking of the broth, the finishing off of the coconut milk and the heat in the background is full of skill. It is going to be a good test.'
{Matt}: 'There is broth I really want. Do me a favour, pass me that. I just want to save it for my lunch.'
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