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Prawns with dried scallops and roasted almond cream

by Angelo Sabatelli
  1. Prawns with dried scallops and roasted almond cream
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Angelo Sabatelli transforms beautiful red prawns into a spectacular dish, with the crispy prawn heads almost resembling antlers. This dish relies heavily on using local ingredients prepared beautifully, including unusual dried scallops, known as conpoy in Cantonese cooking where they are more commonly found.

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Ingredients

Metric

Imperial

Prawns

  • 4 prawns, preferably from Porto Santo Spirito (1st category)
  • olive oil
  • salt

Almond cream

Dried scallops

SAVE RECIPE

Equipment

  • Dehydrator
  • Steamer
  • Deep-fryer
  • Blender

Method

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
5
Toast the almonds until golden, then blend with a little water to obtain a smooth cream
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
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
First published in 2016
Angelo Sabatelli

It took Angelo Sabatelli a good few years working around the world to realise his true calling was to cook the traditional cuisine of Puglia, but when he returned home to open his first restaurant, the wait was worth it. His technical excellence and expertise transforms the region’s dishes into Michelin-starred masterpieces.

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