Deconstructed Corn Chowder With An Open-Face Leek and Prawn Dumpling



For the corn broth (makes 4 cups, can be saved for future use)

  • 12 corncobs (kernels removed)
  • 1 large lump of Chinese Rock Sugar
  • 1 agave nectar/honey
  • Salt
  • 14 C Cold H2O


For the leek and prawn filling

  • 2 C leeks, finely chopped
  • 2 C raw shrimps, 31/35 and up, deveined
  • Chicken Bouillion


For the dumpling (can make up to 20 dumplings)

  • 6 Wonton wrappers (Circular)
  • H2O or egg white for dabbing
  • Oil for frying


For the Paprika Hollandaise

  • 150g Butter, salted, small cubes
  • 40g White Wine Vinegar
  • 5g Paprika (Sweet or Smoked preferred)
  • 10g green onions/chive
  • 3 egg yolk (85g)
  • 60g H2O
  • 20g lemon juice
  • 3g Salt, Kosher
  • ½ t xanthan gum
  • 2 N2O cartidges


For the Charred Corn

  • ½ c Corn kernels
  • Vegetable/corn oil
  • 1T Sugar
  • 1/4 T salt
  • Torch + Butane


For Garnish

  • Safflower or small flower herb, hanaho



For the Corn stock

  1. Put all corncobs into 14 C of cold water in a large pot and bring to a boil over high heat.
  2.  Reduce heat to medium and simmer for 1 hour. Add rock sugar, honey/nectar and continue to reduce for 30 minutes.
  3.  Pass through fine, #50 sieve, discard solids.
  4.  Serve warm. Freeze unused product.


For the Hollandaise

  1. Using a high speed blender. Add all ingredients except xanthan gum and butter. Blend on high.
  2. Work blender to a steaming, hot temperature and add butter cube by cube. The consistency will get thicker and maybe creamy.
  3. Continue to blend until hollandaise has a pale yellow colour.
  4. Add a small amount of xanthan gum to stabilize it.
  5. Add into siphon, charge once and release. Charge the second time and keep hollandaise at a warmed temperature.


For the filling and dumpling

  1. Preheat oil to 170F.
  2. Using an electric mixer, add shrimp to bowl and set on medium speed (2-3
  3. minutes depending).
  4. Once shrimp churns into a paste-like, add leeks and chicken bouillon and set
  5. for high for 1 minute.
  6. With an open hand, fill 1 T of dumpling filling into wonton wrapper. Plead both the sides of dumpling into a boat-like structure, use egg-white/water to moisten and strengthen the dough. You may cut off the excess for presentation purposes. Keeping the edge might give it a great edge.
  7. Add dumpling to oil, cook until crispy, golden and shrimp is fully cooked.
  8. Drain on paper towel. Set aside.


For the Charred Corn

  1. Lightly oil corn kernels. Disperse kernels on a heat conducting surface or metal sheet pan.
  2. Sprinkle a 2:1 ratio balance of sugar and salt. Corn should tast sweet but savoury.


To present

  1. Warm corn stock, set aside.
  2. Place dumpling shrimp side up on plate and spoon 1 T of charred corn.
  3. Siphon a small amount of hollandaise on open-faced dumpling.
  4. Pour warm corn stock onto side without drenching crispy dumpling.
  5. Garnish with aspark of colour. Enjoy.