A cornerstone of Abu Dhabi Culinary Season returns to the capital next week with a Chef’s Table Allstar edition.
Abu Dhabi’s Department of Culture and Tourism event features best-selling restaurants from previous Chef’s Table editions. Running from March 14 to April 3, 2021 the Chef’s Table Allstar edition includes LPM Restaurant’s snails with garlic butter, Punjab Grill’s duck galouti, foie gras and aloo jeera pave, Martabaan’s gold leaf kulfi, Sambusek’s spread of Arabian-inspired masterpieces, and Hakkasan’s sanpei chicken claypot. Fouquet’s, Mare Mare and Tori No Su are also part of the Allstar edition.
And check out Tori No Su’s recipe for Ooebi Dynamite, below. “Tori No Su is extremely honoured to be taking part in the Chef’s Table Allstar initiative for the finale of the four-part series,” said Ando Takashi, chef de cuisine at Tori No Su. “We are looking forward to showcasing our signature dishes and captivating diners with unique tastes and curations across the four weeks.”
Tori No Su’s Ooebi Dynamite
Ingredients:
Prawns:
- 10 large prawns
- Pinch of salt and pepper
- ½ cup flour
- ½ cup cornflour (cornstarch)
- 1 teaspoon baking powder
- 2 egg yolks
Sauce:
- 120g mayonnaise
- 50g sweet chili sauce
- 10g kotujang (Korean spice paste)
- 8g tobanjang (Chinese spice paste)
Method:
Prawns:
- Deshell and cut 10 prawns in half
- Heat 3 inches(7.5cm) of oil in a pot to to 375 degrees C
- Mix together flour, cornflour, baking powder, salt and pepper
- Dip prawns into flour mixture, dip into egg yolk and then dip back into flour mixture
- Place prawns into frying oil at 170 c for 3 minutes
- Place on to paper towel to remove excess oil
Sauce:
- Combine sauce ingredients in a bowl and mix
- Toss mixture with freshly fried prawns and serve
- Reservations are encouraged for all Chef’s Table set five-course menus, ranging from Dh295 to Dh398. To find out more, check out Abu Dhabi Culinary Season or follow on Facebook or Instagram.
