Masterchef UK Professionals
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Prawns with Coconut & Lemongrass Broth and Prawn Toast
Georgia is a 27-year-old junior sous chef born in Surrey who moved to a rural French village in Normandy at the age of seven. She trained through a culinary course in Rome and spent five years working in Italian restaurants. She currently works in fine dining Italian and Mediterranean cuisine. Georgia started with the broth rather than the prawns, using shells, lemongrass, spring onion, ginger, chili, lime leaves, and tomato. She added fish stock and coconut milk. She did NOT devein the prawns, which Nikita noted as a significant omission. Georgia had never made prawn toast before and blended prawns with garlic, ginger, and lemongrass for the filling. She recognised jaggery from her time backpacking in India and Southeast Asia at 19. She struggled with timing throughout, ran behind on getting stock into the broth and getting prawns cooking. The broth flavours were present but muted because she did not strain and press the solids thoroughly enough, leaving much of the flavour trapped in the sieve. Prawn toast lacked seasoning. She admitted timing has always been a weakness.
{Marcus}: 'You are not far away, Georgia. It is just about the small points of detail. Your prawns, take the veins out before you saute them. Prawn toast was just missing a touch more seasoning, but overall, good start.'
{Matt}: 'The broth making, you pretty much used everything on the table. Lime leaves, lemongrass, ginger, and the shells. However, the depth of the flavour is in that sink. You did not pass it out enough. Very close, though.'
{Nikita}: 'All the flavours are there. They are just a little bit more mellow than we would have liked.'
{Monica}: 'Well done. Good start. Look forward to seeing what you got for us next.'
{Nikita}: 'My heart was racing for her, but she did a good job.'
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