WILD GAMBAS, PEAS AND PEPPERMINT
Préparation pour 4 personnes.
Ingredients
OPEN RAVIOLI WITH PRAWNS
- 5 rice flour pancakes
- 200 g prawn tails
- 10 g soy sauce
- 10 g mirin
- 4 g ginger
- 10 g shallot
- 10 g white celery
- 10 g fennel
- 2.5 g lime juice
- 2 g salt
- grated zest of half a combava fruit
- Espelette pepper powder
- freshly ground pepper
PANED GAMBAS
- 5 pieces of prawns
- 3 egg yolks
- 50 g fine breadcrumbs
PEA AND MINT EMULSION
- 12.5 cl coconut milk
- 12.5 cl white stock
- 150 g coconut pulp
- 60 g pea purée
- 1 sprig peppermint
- zest of half a lime
PRAWN SASHIMI
- 200 g king prawn tails
- 30 g soy sauce
- 30 g lime juice
- 20 g shallots
- 40 g cucumber
- 20 g celery stalks
- 40 g white spring onions
- 5 cl olive oil
Preparation
OPEN RAVIOLI WITH PRAWNS
Combine salt, pepper, soy sauce, marinade and lime juice in a mixing bowl. In a second bowl, combine the chopped ginger, chopped shallot, chopped celery, diced fennel and combine the two bases. Chop the gambas tails with a knife before adding the previous seasoning, Espelette pepper and combava.
PANELLED GAMBAS
Shell the prawns, leaving the shell on the end of the tail. Roll in egg yolks, then coat in breadcrumbs. Fry at 180°C for 3 minutes.
PEA AND MINT EMULSION
Heat the coconut milk with the white stock and coconut pulp. Add the fresh mint and lemon zest and leave to infuse for 15 minutes. Stir in the pea purée and strain through a sieve. To serve, cool the mixture before emulsifying in a blender to remove the foam.
PRAWN SASHIMI
Finely chop shallots and spring onions. Finely dice the cucumber and celery. Chop the prawn tails with a knife. Combine these ingredients before adding lemon juice, soy sauce and olive oil.
Champagne conseillé
