A quick nod to The Grove for the inspiration for this dish. I’ve been staging there on Saturdays recently. One day I brought some centrifuged pea juice to the restaurant and chef Ben Heaton said it would go really well with raw shrimps. So I decided to do exactly that.
There really is just something special about centrifuged juices. The intensity of flavours and cleanliness of textures are unmatched. Even if the initial ingredient was not at it’s peak, the juices that come out are still incredibly sweet (But of course, you should not use that as an excuse).
There are 2 variations. One with the pea “butter” which I first heard of from the book Modernist cuisine. It is essentially the very tiny amount of fat from peas. The 2nd variation is with the pea juice. I personally prefer the juice variation because of how clean and refreshing the juice is. It’s just a better fit with the raw seafood.
Raw shrimp, scallop, sea urchin – ginger, salmon roe, coconut gel, fennel
Variation 1. The green dollops are the pea butters.
Variation 2. Instead of pea butter I just used the blanched peas for texture. Also, notice how vibrant the colour of the pea juice is.
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