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Prawns with dried scallops and roasted almond cream

Prawns with dried scallops and roasted almond cream

  • Starter
  • medium
  • 4
  • 60 minutes, plus 6 hours drying time

PT1H

PT6H

1
Preheat an oven or dehydrator to 62°C
2
To prepare the crispy prawn heads, remove the heads from the bodies. Place the bodies in the fridge until ready to cook
  • 4 prawns, preferably from Porto Santo Spirito (1st category)
3
Dehydrate the heads for 4–5 hours. After this time, preheat a deep-fryer to 190°C
4
Fry the dried prawn heads until crispy, then season with salt and a little olive oil
  • salt
  • olive oil
5
Toast the almonds until golden, then blend with a little water to obtain a smooth cream
  • 30g of almonds
6
To prepare the prawns, remove the shells and digestive tracts and steam for 10 minutes
7
Shred the dried scallops into individual fibres and fry lightly in a pan with a dash of sunflower oil, the garlic, chilli, ginger and soy
  • sunflower oil
  • 30g of dried scallops
  • 1 garlic clove, chopped
  • 1/4 tsp chilli powder
  • 1/4 tsp ground ginger
  • 1 tsp soy sauce
8
To serve, brush a line of the almond cream onto each plate. Place a prawn on top, then add a line of the dried scallop on top
9
Place the prawn head against the prawn, dot some flowers and nasturtium leaves around the plate and serve
  • nasturtium leaves
  • edible flowers

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