Recipe

Lemon Peel

1. Cut the lemon peel into thin strips.
2. Bring 2 cups of the water to a boil in a small saucepan over high heat.
3. Add the sliced lemon peel and boil for 1 minute. Using a slotted spoon, transfer the lemon to a small bowl set over ice water to cool.
4. Drain the pot of water, rinse and repeat the process once more. This will remove some of the bitterness from the lemon.
5. Once the lemon peel is blanched, add the remaining 1 cup water and the sugar to the saucepan and bring to a boil over medium heat, stirring until the sugar has dissolved completely.
6. Add the blanched lemon peel and continue to cook for 1 minute.
7. Remove from the heat and allow the lemon peel to cool to room temperature in the syrup.
8. Transfer the peel and syrup to an airtight container and store in the refrigerator until ready to use or for up to 2 weeks.

Garden Court Bouillon

1. In a medium saucepan, combine the onion, leek, celery, carrot, garlic, ginger, lemongrass, star anise, coriander seeds, salt and black peppercorns.
2. Add the water and bring to a boil over high heat, then reduce the heat to a simmer and cook until the vegetables are tender, about 8 minutes.
3. Add the white wine, white wine vinegar, dill, parsley, tarragon and bay leaf and continue to simmer for another 8 minutes.
4. Strain through a fine-mesh sieve into a clean medium saucepan.
5. Discard the vegetables and herbs.

Puffed Quinoa

1. In a small saucepan, bring the water to a boil.
2. Add the quinoa, reduce the heat to low and simmer, covered, for 15 minutes. The quinoa is ready once it is tender.
3. Drain the quinoa in a sieve and spread it on a baking sheet lined with parchment paper. Pat dry and let cool.
4. In a medium saucepan over medium heat, bring the vegetable oil to 360°F (185°C). Add the quinoa and fry until golden brown and crispy, stirring occasionally, about 2 minutes.
5. Using a spider or small wire-mesh strainer, remove the fried quinoa from the oil and transfer to a baking sheet lined with paper towel to absorb excess oil. Season with the salt.

Shrimp

1. Bring the garden court bouillon to a simmer. Plunge in the shrimp and simmer for 1 minute, then remove the saucepan from the heat and leave the shrimp to poach for 2 minutes.
2. Using a slotted spoon, transfer the shrimp to a medium bowl of ice to cool rapidly. When cool, using a sharp knife, mince the shrimp.
3. Transfer to a medium bowl and season with the olive oil, lemon gel and salt.

To Serve

1. Using a funnel, fill a piping bag fitted with a small plain tip with the crème fraîche.
2. Repeat to fill a separate piping bag with the lemon gel.
3. Set a 3-inch ring mould or round cutter on a plate and lightly pack the seasoned shrimp into the mould.
4. Pipe dots of crème fraîche and lemon gel randomly over the shrimp.
5. Sprinkle with the puffed quinoa.
6. Place 4 pieces of candied lemon peel on top and decorate with the herbs in a pattern that resembles plants growing out of the puffed quinoa.
7. Dust with lime leaf powder. Carefully remove the ring mould.
8. Repeat to assemble the remaining 3 plates.