Servings: 4

Shanghai-Style Chive Pancake: subheading: Shanghai-Style Chive Pancake:
280g plain flour 280g plain flour
150g boiling water 150g boiling water
1 tbsp salt, to taste 1 tbsp salt, to taste
1/2 cup + 1 tbsp vegetable oil, plus more to fry ½ cup + 1 tbsp vegetable oil, plus more to fry
1 bunch chives 1 bunch chives
heads and shells from 6 prawns heads and shells from 6 prawns
 
Rolled Chive Omelette: subheading: Rolled Chive Omelette:
3 eggs 3 eggs
2 tbsp finely chopped chives 2 tbsp finely chopped chives
2 tsp sugar 2 tsp sugar
1 tsp white pepper 1 tsp white pepper
large pinch salt large pinch salt
vegetable oil and butter, to fry vegetable oil and butter, to fry
 
Stir Fried Black Garlic Prawns Stir Fried Black Garlic Prawns
 
20 prawns, deveined and butterflied, tail on 20 prawns, deveined and butterflied, tail on
1 egg white 1 egg white
1 bulb black garlic 1 bulb black garlic
2 tsp white vinegar 2 tsp white vinegar
oil, to fry oil, to fry
 
Chive Dipping Vinegar: subheading: Chive Dipping Vinegar:
1/4 cup white vinegar ¼ cup white vinegar
1 tbsp chives 1 tbsp chives
1 tbsp sugar 1 tbsp sugar
 
To taste: subheading: To taste:
salt and white pepper salt and white pepper

Preheat oven to 180C.
For the Chive Pancake, place 250g flour, boiling water, 1 tbsp vegetable oil and a pinch of salt into a bowl and mix into a rough dough. Knead for 5 minutes by hand (be careful - the dough will be hot) until well combined but still a little rough. Set aside, covered in cling wrap, to rest for 30 minutes.
Finely chop chives and set aside.
To make the prawn roux, place ½ cup vegetable oil into a frypan over medium heat. Add prawn heads and shells and cook until blistered and oil is orange, about 10 minutes.
In the meantime, place 30g flour, along with 1 tablespoon salt into a medium sized heatproof bowl.
When the oil is ready, strain through a fine sieve into the flour mixture, reserving the heads and shells in saucepan. The flour should sizzle for a few seconds then stir through. Remove from the heat and set aside.
Fill a large frypan with oil to a depth of 1cm over medium heat.
Weigh out 125g dough. Dust your work surface with flour then roll the dough out into a flat, long, oval shape, around 2 to 3mm thick.
Evenly brush the surface with 1 ½ tablespoons of the prawn roux. Sprinkle with a pinch of salt.
Place a line of chopped chives 2cm in from one short end of the dough.
Take the 2cm edge of dough and roll over cover the chives, tucking the sides in as you go to enclose the chives.
Continue rolling, whilst stretching the opposite end of the dough and simultaneously tucking in the sides so the chives stay inside the dough.
Keep rolling to the end until you have log of dough surrounding a mound of chives. Stand the log on end and flatten to achieve a thick round pancake, about 5 to 7mm thick. Repeat to make another 3 pancakes.
Fry the pancake in the hot oil, pressing down with a spatula to flatten it more in the pan. Reduce the heat to medium-low. Fry until golden and crisp, about 5 minutes on each side.
Transfer fried pancakes to a shallow baking tray and bake to remove excess oil and cook the pancakes through, about 15 minutes.
Remove from the oven and rest for a couple minutes. Chop into triangular pieces.
For the Rolled Chive Omelette, cover a bamboo mat with cling wrap and set aside.
Return the pan with cooked prawn heads and shells to a medium heat. Add 100ml water and bring to a boil to make a prawn stock. Remove from the heat and strain through a fine sieve and set aside to cool.
Place the eggs, sugar, chives, salt and white pepper into a measuring jug and whisk together.
Add 40mL prawn stock to the egg mixture and whisk through.
Heat a flameproof rectangular omelette pan over medium-low heat. Brush the surface with oil and butter.
Pour in ¼ of the egg mixture and cook until surface is relatively dry. Roll up into a log towards the one end of the pan.
Carefully transfer omelette onto bamboo mat and roll up to enclose the omelette. Set aside to cool with a light weight on top. Repeat the process with the remaining mixture to make another 3 omelettes. Slice the omelettes into 1cm wide slices.
For the Stir Fried Black Garlic Prawns, mix the prawns with an egg white, pinch of salt and 1 teaspoon white pepper. Set aside to marinate for 10 minutes.
Squeeze out the cloves from the black garlic and roughly chop to a paste.
Heat a wok with 3 tablespoons vegetable oil over medium heat. Add black garlic and cook until fragrant.
Add prawns and cook for around 2 minutes on one side. Reduce the heat to prevent the prawns forming a crust and the garlic from burning.
Deglaze the wok with the white vinegar and continue stir frying for another minute or two until prawns turn just opaque. Remove prawns and season with salt and white pepper to taste.
For the Dipping Sauce, combine ingredients in a bowl and whisk thoroughly to dissolve the sugar. Pour into a small dipping bowl.
To serve, arrange the prawns, sliced omelette and chive pancake around the edge of a large platter. Place the dipping sauce in the centre. Sprinkle some extra white pepper over the prawns and some chives over the whole dish.