Argentinian prawns with mango-pepper cream and Yuzu caviar

Name: Argentinian prawns with mango-pepper cream and Yuzu caviar
Ingredients: Coriander; garlic, pressed; Olive oil; 1 Smoked paprika powder; Shallot; 500 g Mango purée; Olive oil; 10 g gelcrem Sosa; 4 units.items Argentinian prawns; 400 g Mayonnaise; 100 g Unsweetened whipped cream; Yuzu pearls; Lime zest; seaweed-nori prawn crackers; Kimchi

These Argentine shrimp are the starter of our menu at Gastvrij Rotterdam 2018.

Ingredients

Coriander

garlic, pressed

Olive oil

Shallot

4units.itemsArgentinian prawns

1Smoked paprika powder

500gMango purée

Olive oil

10ggelcrem Sosa

400gMayonnaise

100gUnsweetened whipped cream

Yuzu pearls

Lime zest

seaweed-nori prawn crackers

Kimchi

Preparation

Marinate the prawns in olive oil, fresh coriander, shallot, and garlic.
Set aside.

Emulsify the paprika powder in olive oil.
Defrost the purée, add it, and mix well.
Add the gel-cream with a hand blender so the mixture becomes pipeable.
Put some of the cream in a squeeze bottle.

Scoop the Yuzu pearls out of the jar with a small sieve and place next to the prawns on the plate.
Drain the Kimchi and garnish the pieces of cabbage on the plate.
Mix 400 grams of mayonnaise with 100 grams of unsweetened cream. Pour into a siphon and pipe onto the plate.
Fry the prawn crackers, dust with the supplied herbs, and place on the plate.
Grate a little lime zest over the dish.