Red gamba

Name: Red gamba
Ingredients: 600 g Tempura flour; Argentinian peeled shrimp; 1 Beet juice; satay skewers; frying oil; 1 Paprika powder; 400 g can of peeled tomatoes; 10 g Anchovy paste; Argentina grill spices; 0.5 fresh chili pepper; 1 units.items Shallot; 20 g tomato concentrate; 600 g drained cherries; mayonnaise ras el hanout; 10 ml raspberry vinegar; yopol yogurt powder

Tasty Argentine shrimp with a gazpacho of tomato, cherry, and yogurt.

Ingredients

600gTempura flour

Argentinian peeled shrimp

1Beet juice

satay skewers

frying oil

1Paprika powder

Argentina grill spices

400gcan of peeled tomatoes

10gAnchovy paste

0.5fresh chili pepper

1units.itemsShallot

20gtomato concentrate

600gdrained cherries

mayonnaise ras el hanout

10mlraspberry vinegar

yopol yogurt powder

Preparation

Make the tempura batter: put the flour with paprika and spices in the food processor.
Let it run and, while mixing, add the beet juice and just enough water until the batter has the consistency of yogurt.
Defrost the prawns, pat them dry, and skewer them on long satay sticks.
Dip them in the batter and deep-fry in oil.

Blend everything until smooth in a blender.
Optionally add some of the cherry syrup to achieve a nice liquid consistency.
Strain and add a little freshly ground pepper.
Spoon some of the soup into a deep plate, sprinkle a little yogurt powder over it using a stencil.
Arrange the prawns next to it and finish with a little ras el hanout mayonnaise.