Wash and de-stem the parsley then blanch in salted boiling water. When the leaves are just cooked, refresh in cold water and place in a blender. Add olive oil and blitz. Season with salt and freshly ground pepper.
Peel and finely slice the garlic cloves. Blanch twice to remove any bitterness. Drain on kitchen paper and set aside.
Shell and de-vein the tiger prawns but leave the tail shell intact. Zest the lemon.
Use an electric whisk or blender to dissolve the soya lecithin in the 100ml water then mix with the soy sauce. Allow to rest for several minutes to ensure that the lecithin is completely dissolved. Mix again to incorporate the bubbles that will have formed on the surface - this will create a foam.
Heat a frying pan to hot and cook the prawns for 2 minutes on each side. Season, add the garlic and finish cooking when it is lightly coloured.
Drizzle the parsley oil over the base of your serving plates and then arrange the place the prawns and the garlic slices on top. Top with the soy foam and finish with the lemon zest. Serve immediately.
«Use warmed soy sauce in this recipe to ensure that your foam has the perfect consistency. Use very precise scales to measure the soya lecithin.»