MasterChef’s Tessa Boersma reveals how to make her winning dish of scarlet prawn crudo at home

Tessa Boersma managed to stun MasterChef judges and win the round with this delicious dish. Now she’s revealed how you can make it yourself.

Tessa Boersma managed to stun MasterChef judges with her gourmet dish of scarlet prawn crudo and here’s how you can do the same.

You can be sure to impress three other friends or family members, with the iconic dish serving four.

Tessa’s Scarlet Prawns are best served crudo style (raw), and paired with a punchy sweet and sour vinaigrette and beef fat with belacan.

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Tessa’s winning dish of scarlet prawn crudo with beef fat.

There’s four components to this mouth-watering dish — the beef fat, the vinaigrette, the prawn legs, and last but not least, the prawn crudo.

We’ve broken them down for you:

Beef fat with belacan

• 150g beef fat

• 1 tsp/15g belacan

• 6 heads and shells from prawns

• Salt

Sweet and sour vinaigrette:

• Juice from 1 orange

• Juice from 2 limes

• 1 tsp fish sauce

Fried prawn legs

• Grape seed oil that’s for frying

• Prawn legs

• A pinch vinegar powder

• A pinch fine salt

Prawn crudo

• 150g bitter gourd, seeds removed

• 4 tsp salt

• 1 cup apple cider vinegar

• 4 tbsp maple syrup

• 12 peeled scarlet prawns, sliced

And finally to serve

• Finger lime pearls

• Toasted walnuts, peeled

• Green mango, finely diced

• White grapes, sliced

• Radicchio leaves, finely shredded

Tessa Boersma is on this season of MasterChef.

Tessa has revealed how to easily make this gourmet meal at home.

First, you start off by preparing the prawns. Peel them and remove their heads and legs — but don’t throw them out just yet. You’ll be needing them later.

And you’d better not forget to take out the poop tube! That one can be thrown out.

Next, move onto the beef fat.

“Place the beef fat into a frypan over medium heat and cook until browned and fat has rendered,” Ms Boersma told 10Play.

For those of you who don’t know fancy chef talk, rendering is when the fat is cooked slowly over a low heat and becomes a liquid, rather than crisping up.

“Add the prawn heads, shells and belacan and fry until golden and cooked through,” Ms Boersma went on.

“Strain through a muslin cloth and season with a pinch of salt. Set aside.”

That means placing a cloth over a strainer, with at least 2 to 3 inches of excess cloth hanging over the sides (to ensure the cloth doesn‘t collapse) as you pour liquids into it.

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Tessa reveals easy scarlet prawn crudo recipe.

Next step is quite easy – just throw in all the ingredients for the vinaigrette in a little bowl.

“For the Fried Prawn Legs, heat oil in a small saucepan to 170C,” Ms Boersma wrote in the online recipe.

“Add prawn legs and fry for 1 minute. Remove from oil and place onto paper towel. Sprinkle with vinegar powder and salt.

Now just the hardest part left — the Scarlet Prawn Crudo itself.

“For the Scarlet Prawn Crudo, bring a small saucepan of salted water to the boil,” Ms Boersma instructed.

“Cut the bitter gourd in half lengthways and scrape out seeds.

“Cut into small dice and blanch for 1 minute.”

By blanching, she means scalding the gourd in boiling water, removing it after a brief, timed interval, and finally plunging it into cold water to halt the cooking process.

MasterChef S12 L-R Emelia, Laura, Khanh, Tessa, Callum, Reynold, Reece, Poh, Sarah, Brendan.

“Strain and blanch a further 2-3 times for 1 minute, or to taste,” the master chef went on.

“Drain well and place into a small bowl. Add apple cider vinegar, maple syrup and salt.

Then set it aside for 30 minutes.

“To serve, spoon prawn crudo into each serving bowl,” Ms Boersma said.

“Sprinkle with walnuts, mango, grape slices and radicchio.

“Serve with Sweet and Sour Vinaigrette and Beef Fat with Belacan on the side.”

And voila — you’re done!