Salt
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Located in the Maronchi Shopping Centre, Tokyo, Luke Managan's Salt and World Wine Bar offers modern food, inspired by the four seasons of Australia.
Head Chef Shannon Binnie grew up in star chef Luke Managans kitchens, working at Salt in Sydney, Bistro Lulu, and Glass. When the opportunity to move to Tokyo to assist in the set-up of Salt, Binnie jumped at the chance.
Shannon uses both imported Australian and local Japanese ingredients to create dishes such as this Crystal Bay Prawn Polenta.
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|  | | Crystal Bay Prawn Polenta
| (Serves 8)
| Ingredients
| - 16 medium size Bay Prawns, peeled, deveined and butterfly
- 50gms Polenta
- 500mls Mild
- 50gms Stilton English Blue Cheese
- 50gms Parmasane Cheese
- 20gms Butter
- Salt
- Truffle oil
- Vegatable oil
- 1 bunch Chives, finely chopped
- 8 Shitaki mushrooms, cut in 8`s, no stalk
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| Bring the milk to a boil, then whisk in the polenta. Keep whisking for 20 mins, until the polenta becomes thick.
Whisk in the blue cheese, parmesan, butter and salt, then transfer to a bowl.
Blanch the mushrooms in boiling water for 15 seconds, season with salt and place on polenta. Sear the prawns in a hot pan with some salt and oil, place on the polenta with the chopped chives and a drizzle of truffle oil.
Serve.
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