Eduard Xatruch – Restaurant Compartir, Cadaqués.
The Dublin Bay prawn, like all crustaceans, has a delicate and subtle flavour. Sesame oil is renowned for being flavoursome, which is why it has been used to add the perfect amount of oil to the dish, achieving a balance of flavours, yet respecting the main ingredient.
|Ingredientes para 4 personas|
|For the red shisho water50 g red shiso leaves
200 g water
|For the red shisho and rice vinegar whisper base200 g red shiso water (see previous steps)
50 g rice vinegar
2 g soybean powder
|For the Dublin Bay prawns4 x 120 g Dublin Bay prawns||
We will cut them completely for the final presentation.
|Others20 g Sesame CAVIAROLI
12 green shiso cress sprigs
Black sesame seeds, toasted
1 lemon zest
FINISHING TOUCHES AND PRESENTATION
- Whisk the red shiso whisper base with a handheld blender so that a foam forms on the surface.
- Season the prawns with salt and fry them, shell-side down, on a medium heat until they are cooked.
- Arrange 1 prawn on the plate. Sprinkle over some lemon zest and toasted black sesame seeds, place 3 spoonfuls of CAVIAROLI and garnish with green shiso cress sprigs.
- Finish with two spoonfuls of red shiso whisper, covering the head, and serve.