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Red prawns with lemon water and pineapple sage flowers

Red prawns with lemon water and pineapple sage flowers

PT30M

1
To make the lemon water, boil the water with the agar agar and allow to cool slightly
  • 200g of water
  • 1.2g of agar agar
2
Add the sugar and lemon juice and blend with a hand blender, reserve
  • 5g of sugar
  • 55g of lemon juice
3
Next, reduce the mandarin purée to a syrup over medium heat in a small saucepan then leave to cool
  • 250ml of mandarin purée
4
Remove the intestinal tract from the prawns and season with salt and olive oil. Leave to marinate for 10 minutes
  • 8 red prawns, shelled
  • salt, to season
  • olive oil, to season
5
Drizzle the lemon sauce and the mandarin purée onto the plate in lines. Sprinkle the lemon thyme over and pineapple sage flowers over the sauce and place the prawns on top. Serve cold
  • pineapple sage flowers, torn
  • lemon thyme, chopped

Ingredients

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  • Red prawns

  • Lemon water

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