To each her own

Okra, Tiger Prawns & Arctic Shellfish with Soy Sauce Vinaigrette

Crisp seafood and gooey okra lend an array of textures to the appetiser, complete with an umami-laden sauce to seal the deal.

Makes 1 to 2 portions

Prep time 20 minutes

Cook time 8 minutes

• 20g ginger, sliced
• 15ml cooking wine
• 40g Arctic surf clams
• 120g tiger prawns
• 180g okra

“When I was young, prawns were my favourite food; I was not the most dexterous, so mum always helped to peel them for me. As such, they have a special place in my heart as a representation of her love for me, and I am paying homage with two different prawn appetisers,” Vincent Chen, executive chef, 藝 yì by Jereme Leung

1. Prepare a pot of water for boiling, and add the ginger and cooking wine to it.

2. Open the clams into half and wash with water. Boil until cooked, around 2 minutes, and chill in ice water.

3. Boil the tiger prawns in the same water. Once colour is bright red and cooked through, remove and chill in ice water. Deshell and devein the prawns once cooled.

4. Wash the okra and boil briefly