Kelp-Wrapped Prawns
Gambas Custard, Dashi Foam, Brown Butter Vinaigrette, Sherry Vinegar PDO Gel, Parsley Oil, Mizuna
Chef Grant Rico of The Greenwood American Bistro | Seattle, WA
”This dish reflects a meeting of past and present. The Sherry Vinegar PDO from Spain evokes my early experiences in Andalusia and the kelp connects to my Pacific Northwest roots. The warm gambas custard, wrapped prawns, and kelp come together under a bright, nutty brown butter vinaigrette. The dish is balanced by a dashi foam and a Sherry Vinegar PDO gel for depth and contrast.” — Chef Grant Rico
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Parsley Oil:
200 grams sunflower oil
100 grams picked parsley
Sherry Vinegar PDO Gel:
50 grams honey
3 grams super agar
75 grams Sherry Vinegar PDO from Spain
Kosher salt
Gambas Custard:
90 grams prawn dashi
40 grams whole eggs
1 gram kosher salt
Brown Butter Vinaigrette:
25 grams Sherry Vinegar PDO from Spain
19 grams egg yolks
15 grams Dijon mustard
15 grams Saikyo miso
15 grams tamari
10 grams brown sugar
180 grams brown butter
Dashi Foam:
500 grams prawn dashi
3 grams soy lecithin
10 grams Sherry Vinegar PDO from Spain
Kosher salt
To Assemble and Serve:
Yield: 1 serving
Five U8 prawns, peeled and deveined
1 blade kelp, cut into 1-inch strips
1 tablespoon unsalted butter
Purple mizuna
METHOD
For the Parsley Oil:
In a blender, combine all ingredients until mixture is fully emulsified. Pass through a cheesecloth. Transfer to a squeeze bottle and refrigerate.
For the Sherry Vinegar PDO Gel:
In a saucepan over medium heat, bring honey and 200 grams water to 185°F. Add agar and whisk until fully dissolved. Remove from heat and add Sherry Vinegar PDO from Spain. Season with salt. Transfer to a shallow container and refrigerate until set. Transfer to a blender and blend until smooth. Pass through a chinois. Transfer to a piping bag and refrigerate.
For the Gambas Custard:
Prepare and heat a steamer. In a blender, purée all ingredients until smooth. Transfer to a shallow ceramic bowl. Wrap with plastic wrap. Steam until set. Keep warm.
For the Brown Butter Vinaigrette:
In a blender, purée Sherry Vinegar PDO from Spain, egg yolks, mustard, miso, tamari, and sugar until smooth. With the machine running on low, slowly stream in butter until mixture is fully emulsified. Transfer to a small saucepan over low heat and keep warm.
For the Dashi Foam:
In a saucepan over medium heat, combine prawn dashi and soy lecithin. Whisk mixture until soy lecithin has fully dissolved. Add Sherry Vinegar PDO from Spain. Season with salt. Reduce heat and keep warm.
To Assemble and Serve:
On a work surface, wrap prawns in kelp and set aside. Using an immersion blender, blend Dashi Foam base until desired foam-like consistency is achieved. Set aside. In a sauté pan over medium heat, add butter. Add wrapped prawns and sear until just cooked through. Transfer to a clean work surface and slice in half. Set aside. Spoon desired amount Gambas Custard into a shallow serving bowl. Top with sliced prawns. Drizzle with desired amount Brown Butter Vinaigrette and Parsley Oil. Dot with Sherry Vinegar PDO gel. Garnish with mizuna.
