Chef John Cox from the Post Ranch Inn in Big Sur dishes out his recipe for Monterey Bay Spot Prawn Consommé. Click here to see what Chef John Cox likes to do beyond the kitchen in Monterey County, from hitting his favorite coffee spot to biking around the peninsula. Pacific to Plate, Recipe of Monterey Bay Spot Prawn Ingredients

• 1# Fresh Spot Prawns
• 2 gallons water
• ½ cup white soy
• 1 stalk lemongrass
• 1 yellow onion
• 1 tsp chopped ginger
• 3 cilantro stems
• 3 mint stems
• 2 crushed garlic cloves
• 3 eggs

Table Side Presentation

• 1 Five Cup Coffee Vacuum Siphon
• 1 Kaffir Lime Leaf
• 2 Sprigs Cilantro
• 2 Branches Thai Basil
• 1 Sprig Mint
• 2 slices ginger
• 1 slice galangal root
• 4 slices lemongrass
• 1 thai chile cut in half

Separate out the 4 largest spot prawns that have roe and set aside. Use a pairing knife inserted behind the head to kill the remaining prawns. Separate the heads from tails. Remove the innards from heads. Peel tails and set meat and shells aside separately. Cover the spot prawn heads and shells with cold water. Bring water to steep and barely simmer for 1 hour. In a robotcoupe or food processor combine the cleaned prawn meat with vegetables and egg whites- pulse until roughly mixed. Strain the prawn stock and cool slightly. Put the prawn stock in tall pot and whisk in the egg white-prawn mix. Allow the egg white-prawn mix to float to surface. Allow the consommé to gently simmer through the “raft.” Continue for 40 minutes or until consommé appears clear. Filter through coffee filter. Reserve. Set up the coffee siphon. Pour the consommé into base of siphon. Put the prawn heads and aromatics in top of siphon. Turn on burner below siphon. Once consommé has entered top chamber turn to low. Steep in top chamber for 2 minutes. Turn off burner and allow consommé to percolate through filter back into bottom bowl. Remove top vessel and dispose of aromatics. Prepare a bowl with Garnishes. Put the peeled raw spot prawn in middle of bowl. Top with raw prawn roe. Pour Consommé on top.