RECIPE

Tetsuya: Recipes from Australia's Most Acclaimed Chef

by Tetsuya Wakuda (Ten Speed Press)

WARM SALAD OF VEAL SWEETBREADS WITH KING PRAWNS

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8 ounces veal sweetbreads
Salt, to taste
1 tablespoon white wine vinegar
8 king prawns, peeled
All-purpose flour, for dusting
1-1/2 tablespoons grapeseed oil
4 asparagus, angle cut into 3 pieces (or substitute canned when not in season)
8 green beans, halved
2 fresh shiitake mushrooms, sliced
Wakame, to taste (see note)
Mixed mesclun leaves

Sauce:
5 ounces veal (or beef) stock
1 tablespoon port
1/2 tablespoon sherry vinegar
1/2 teaspoon finely chopped shallots
Salt, to taste
Pepper, to taste
Dash of walnut oil

Garnish:
2 tablespoons peeled, seeded and diced tomato
1 tablespoon julienned parsley
Watercress, torn into small pieces
Chives, cut into 3/4-inch lengths

Wash the sweetbreads to get rid of the blood. Place in a saucepan with cold water, a pinch of salt and the vinegar; bring to a boil over medium heat. (Do not put in boiling water.) Cook 15 minutes, or until cooked, then refresh under cold water. Drain and set aside.

Butterfly the prawns and remove the digestive tract. Score the prawns on a slight diagonal along the inside length.

Pat dry the sweetbreads and break up into bite-sized pieces. Dust lightly with flour and brown in 1/2 tablespoon of the grapeseed oil. Once cooked, set aside.

Very lightly dust the prawns with flour and cook in the same frying pan in another 1/2 tablespoon of the grapeseed oil. Season with a pinch each of salt and pepper.

To prepare the sauce: Combine the stock, port, vinegar and shallots. Bring to a boil, adjust the seasoning to taste, then add the walnut oil. Take off the heat.

Sauté the asparagus, beans and mushrooms in the last of the grapeseed oil. Season with salt and pepper.

To serve: Place the wakame on the base of the plate and some mesclun leaves on top. Add the prawns and sweetbreads, then the vegetables. Top with tomato, parsley, watercress and chives; drizzle over a little sauce.

Yields 4 servings.

Note: Wakuda uses fresh wakame at his restaurant, but notes that dried wakame (seaweed) is more available at Asian markets. To prepare, put the seaweed in a bowl of cold water and drain immediately. Allow to sit for 10 to 15 minutes. Feel the wakame; it should be soft. Do not soak in water or it will melt.