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Key of Eivissa

Summer dish consisting of several components that together form the characteristic key of Eivissa.

Ingredients

1lCoconut milk
2gIota
Culinary silicone
1units.itemstom ka Thai coconut soup sachet

25mlHierbas Ibicencas herbal liqueur
1kgshells and heads of prawns
50gfinely chopped onion
2Tomato paste
50gwhite part of leek
2lshrimp bisque
250mlCream

prawns, peeled
scampi marinade

Olive oil
10ggelcrem Sosa
1Smoked paprika powder
500gMango purée

Perles fraiches au jus yuzu

Preparation

  1. Use the culinary silicone to make a mold of a key (follow the instructions on the packaging).
  2. Heat the coconut milk with the tom ka and iota, stirring, and bring to a boil.
  3. Pour this mixture into the mold and freeze well to make it easier to remove the key from the mold later.

  1. Rinse the heads and shells well.
  2. Sauté in oil. Add the liqueur and flambé briefly.
  3. Add the vegetables and tomato paste.
  4. Add the bisque and let it reduce gently for 30 minutes.
  5. Strain the mixture, add the cream, and season with salt and pepper.

  1. Marinate peeled prawns in scampi marinade.
  2. Sear them briefly afterwards.

  1. Sweat the paprika powder in olive oil.
  2. Add the mango purée and mix well.
  3. Add the gelcrem with a hand blender so the mixture becomes pipeable.
  4. Put some of the cream in a squeeze bottle.

  1. Place the key in a deep plate and let it thaw.
  2. Arrange the cooked prawns around it.
  3. Garnish the prawns with yuzu pearls.
  4. Pipe the mango cream into the key.
  5. Pour the hot soup at the table.
  6. The key can now be stirred into the soup like a kind of cream.