Seafood Tapas Board - James Martin Chef

Ingredients

• 75g cornflour
• 2 egg whites
• 16 large prawns shelled
• 1 large potato, sliced through a Japanese mandolin
• 5 cm ginger grated
• 3 tsp caster sugar
• 1 lemon grass
• 75ml soy sauce
• 30ml fish sauce
• 1 small bunch coriander
• 12 large prawns
• 200ml beer
• Egg yolks
• 1 tbs Dijon mustard
• 200ml veg oil
• 1 lemon juice and zest
• 8 large scallops with shells, shelled and cleaned
• 150g butter softened
• 50g hazelnuts, crushed
• 1 lemon juiced
• 1 small bunch parsley chopped