Abalone, Prawn and Okra in Dashi Jelly

Ingredients (4 - 5 servings):

2 pieces Ausab Premium Australian Abalone, defrosted in the refrigerator overnight
2 prawns, peeled and cleaned
4 fresh okra pods
10g gelatine leaves, soaked in cold water
500ml dashi (bonito stock)
1 teaspoon sake
5 teaspoons soy sauce
2 teaspoons light soy sauce
4 teaspoons mirin
Pinch of salt
Dash of vinegar
4 teaspoons salmon caviar
1 small piece of ginger, grated
1 spring onion, finely chopped
5 small shiso leaves, finely chopped

Preparation:

Clean the abalone and thinly slice.
Place the dashi into a saucepan, set over low heat, and add the sake, soy sauce, light soy sauce, mirin and salt.
Add the gelatine to the dashi and stir until the gelatine fully dissolves. Remove the mixture from the heat, strain and set aside to cool in a refrigerator.
Blanch the abalone very quickly, drain and pat them dry with a paper towel.
Add a pinch of salt and a dash of vinegar to a pot of boiling water and cook the prawns for 3 minutes. Drain and cut into small chunks.
Scrub the okra with salt and boil for about 2 minutes. Drain and slice them.
Lay the abalone, prawns and okra into glasses and carefully pour the dashi mixture over. Refrigerate them over night.
Serve the set jelly with salmon caviar, shiso, ginger and spring onion on top.