One-sided dublin bay prawn with shiso and sesame oil caviaroli2017-04-08T13:22:00+00:00

One-sided dublin bay prawn with shiso
and sesame oil caviaroli

Eduard Xatruch – Compartir Restaurant, Cadaqués, Catalonia.

The Dublin Bay prawn, like all crustaceans, has a delicate, subtle taste. Sesame oil is known for its intensity. CAVIAROLI provides the right dose of sesame oil in order to strike the right balance of flavours and not overpower the main ingredient.

RED SHISO WATER

50g red shiso leaves
200g water

  1. Blanch the shiso leaves in boiling water for 3 seconds, strain and cool in ice water.
  2. Blend the blanched leaves with the water indicated above.
  3. Strain and keep in the fridge.

BASE FOR RED SHISO AND RICE VINEGAR FOAM

200g red shiso water (pre-made)
50g rice vinegar
2g lecithin powder

  1. Mix the 3 ingredients with an electric whisk and keep in the fridge.

PRAWNS

4 120g Dublin Bay prawns

  1. Using scissors, cut off the pincers and the legs from the prawns. Keep them aside for other dishes.
  2. Use a knife to split the prawns in the middle without cutting them all the way through and open them, so that the meat is on display.
    We will cut the prawns when making the finishing touches.

FINISH AND PRESENTATION

20g SESAME OIL CAVIAROLI
Olive oil
Salt
12 shiso green cress
Toasted black sesame seeds
1 lemon

  1. Using an electric whisk, mix the red shiso foam base so that a foam appears on the surface.
  2. Salt the prawns and cook them on the shell side on a medium heat until they are cooked.
  3. Place the prawn on the plate and add grated lemon zest, toasted black sesame seeds, 3 bouquets of CAVIAROLI and the green shiso cress.
  4. Finish off with two spoonfuls of red shiso foam to cover the head and serve.

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