Prawns & Peas, Savoury and Sweet

In an effort to avoid getting rusty as a formally-trained chef, I'm going to kick-start this blog back and start cooking restaurant food again. Malaysian food is fantastic, but there's always a soft spot in my heart for those hoity-toity plates of fine dining. Besides, this would be good practice. I'm not giving up my training, ever.

Prawns & Peas

Gently cooked prawns in garlic infused olive oil, sweet pea puree, fresh local mango, pickled bunashimeji, candied cili padi, crispy bacon, soy reduction

Comments:

1. Couldn't find good prawns. Had to use these crappy ones.
2. Next attempt should use a smaller plate
3. Candied cili padi is actually quite interesting!
4. This works as a small, pre-starter.