Putting a Foot in it.

I finally got a photo of what our finished Scarlet Prawn dish looks like.

Scarlet Prawns in Jus Laocook

Most of the sauce is made from the Prawn heads, and “Crystal Shallots” give the subtle sweetness of the dish added flavour.

Our Scarlet Prawns are now reserved for our two Teppanyaki Tables, where our cooks prepare the entire dish and sauce in front of our diners.

***

I love the gelatinous texture of cooked Calf´s feet.

When we make our Beef or Veal stocks, we like to add half a foot in to the broth, this gives the stock more body and when reduced adds a natural thickness to the finished sauce.

Another way to enjoy the silky texture is to make a warm Yum.

The feet are burned over a high flame to remove any remaining hairs, then they are scraped, cleaned and boiled with aromatics. When cool enough to handle, the “meat” is removed and allowed to cool before being cut in to bite sized pieces.

Boiled Calf Feet Laocook

To get the best flavour from the other ingredients, they are roasted until soft.

Roasted Garlic, Ginger and Chillies Laocook

Roasted Shallots, Garlic, Chillies and Ginger.

Peeled Roasted Garlic, Ginger and Chillies Laocook

The blackened skin is removed and ingredients left to cool.

Mixed with Chopped Coriander, Padek Juice, Fish Sauce, Ground Toasted Sticky Rice and a dash of Lime Juice, the dish is served immediately.

Yum Calf Foot Laocook

Sometimes we add a few chopped Celery leaves or Mint Leaves.

This Yum is one of our favourite Post-Service snacks and goes well with a cold beer, especially after a hot session in the kitchens. 😉

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One thought on “Putting a Foot in it.

  1. Never heard of the calves feet being used, but it looks interesting.

    “When we make our Beef or Veal stocks, we like to add half a foot in to the broth, this gives the stock more body and when reduced adds a natural thickness to the finished sauce.”

    Thanks for the tip.

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