Sarawakian Sea Urchin Foam

Ingredients

In the original Spanish dish, Espuma de erizos de mar, the foam is typically made with olive oil, garlic, and white wine vinegar. However, in this Sarawakian adaptation, we replace these ingredients with coconut milk, lemongrass, and ginger to infuse the dish with the distinct flavors of Sarawakian cuisine. Additionally, we incorporate local herbs and spices for garnishing, adding a unique touch to the dish. We alse have the original recipe for Espuma de erizos de mar, so you can check it out.

• 200g (7 oz) fresh sea urchin roe 200g (7 oz) fresh sea urchin roe
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 1 tablespoon chopped coriander leaves, for garnish 1 tablespoon chopped coriander leaves, for garnish
• 1 tablespoon sliced red chili, for garnish 1 tablespoon sliced red chili, for garnish
• 1 tablespoon fried shallots, for garnish 1 tablespoon fried shallots, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a blender, combine the sea urchin roe, coconut milk, lemongrass, and ginger. Blend until smooth.
2. 2.
   Strain the mixture through a fine-mesh sieve to remove any fibrous bits.
3. 3.
   Season with salt to taste.
4. 4.
   Pour the mixture into a whipped cream dispenser and charge it with two nitrous oxide cartridges.
5. 5.
   Shake the dispenser vigorously to incorporate the gas into the mixture.
6. 6.
   Refrigerate the dispenser for at least 1 hour to allow the foam to set.
7. 7.
   To serve, dispense the foam into individual serving bowls or glasses.
8. 8.
   Garnish with chopped coriander leaves, sliced red chili, and fried shallots.
9. 9.
   Serve immediately and enjoy the Sarawakian Sea Urchin Foam.

Treat your ingredients with care...

• Sea Urchin Roe — Ensure that the sea urchin roe is fresh and of high quality. It should have a vibrant orange color and a sweet, briny aroma. Handle it delicately to preserve its texture.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a pestle or the back of a knife. This helps release its aromatic oils and enhances the flavor of the foam.

Tips & Tricks

• If you don't have a whipped cream dispenser, you can still achieve a foam-like texture by using a hand blender. Blend the mixture until it becomes frothy and airy.
• Adjust the amount of ginger and chili according to your preference for spiciness.
• Serve the Sarawakian Sea Urchin Foam as an appetizer before a seafood-based main course to create a cohesive dining experience.

Serving advice

Serve the Sarawakian Sea Urchin Foam chilled in individual bowls or glasses. It can be enjoyed on its own as a light and refreshing appetizer or paired with crusty bread for a more substantial starter.

Presentation advice

To enhance the presentation, you can sprinkle a pinch of paprika or chili powder on top of the foam. This adds a pop of color and a hint of spiciness to the dish. Serve it on a bed of fresh seaweed or banana leaves for an authentic Sarawakian touch.