Pie with Argentine shrimp

Name: Pie with Argentine shrimp
Ingredients: 60 g Flour; 400 g Argentinian prawns; 1.5 shrimp bisque; 50 g Butter; Puff pastry; Fleur de sel; garlic oil; Egg yolk; carbonated water; 1 Garlic clove; Tempura flour; 1.5 Cream

We made a number of contemporary variations of pie. For example this one, with Argentine shrimp.

Ingredients

60gFlour

400gArgentinian prawns

1.5shrimp bisque

50gButter

Puff pastry

Fleur de sel

garlic oil

Egg yolk

carbonated water

1Garlic clove

Tempura flour

1.5Cream

Preparation

Cut the Argentine prawns into thirds, briefly fry in a little garlic oil, and season with salt. Set aside to cool.
Melt the butter in a pan and let it foam well. Add the flour and stir well until a smooth mixture forms. Let the roux cook for about 3 minutes.
Add the shrimp bisque and let it reduce slightly. Add the cream and Argentine prawns and season to taste.
Cut the puff pastry to the desired size, brush with egg yolk, and sprinkle a little fleur de sel on top. Bake in an oven at 180°C.
Make a tempura batter. For this, mix the flour with cold (carbonated) water until you have a yogurt-thick batter.
Pat the Argentine prawns dry, coat with flour, then dip in the tempura batter. Fry until crispy in oil at 180°C.