Prawn cracker of Gulpener IJsbock and nori

Name: Prawn cracker of Gulpener IJsbock and nori
Ingredients: 7 nori sheets; 1 Xanthan; 240 g Egg white; 120 g Gulpener IJsbock; 17 g Creamy gel; 300 g prawn crackers; 2 Dashi; salmon or seared tuna

Prawn cracker made with Gulpener IJsbock and nori, served with a dashi and salmon gel.

Gulpener IJsbock owes its name to the brewing technique in which the brew, after fermentation, is cooled to -20˚C. As a result, part of the water freezes and the alcohol and aroma components are concentrated. The result? Intensely powerful beer with a surprisingly full flavor experience.

Ingredients

7nori sheets

1Xanthan

240gEgg white

120gGulpener IJsbock

17gCreamy gel

300gprawn crackers

2Dashi

salmon or seared tuna

Preparation

Roughly blend the prawn crackers in a blender and pour into a bowl.
Finely blend the nori sheets in a blender and add to the prawn crackers in the bowl.
Put the beer, xantana, and egg white in a blender and mix briefly. Note: do not mix too long, otherwise it will become airy.
Mix the beer-egg white mixture with the prawn cracker-nori mixture and spread on a mat. Dry for about four hours in a dehydrator.
Fry in oil at 180°C.
Blend the dashi with the creamy gel using a hand blender or blender.
Fill a piping bag with this and chill until use. This gel is also freezer-safe.
Serve the prawn crackers with the dashi and salmon gel or seared tuna.