Red prawns, coconut, passion fruit and coriander
Item 1 of 1
- medium
- 4
- 30 minutes
This exotic red prawn starter from Daniele Usai is incredibly refreshing and elegant, with a deceptively simple coconut foam. You do not have to serve the prawn heads, although they do add a touch of drama to the dish.
First published in 2015
Ingredients
Metric
Imperial
Red prawns
- 20 red prawns, medium-sized
- 200ml of coconut milk
- 6g of soya lecithin
- 200g of fresh coriander
- 2 passion fruits, halved and deseeded
- extra virgin olive oil
- edible flowers
- Sarawak black pepper
- sea salt, natural
SAVE RECIPE
Equipment
- Thermometer
- Juicer
Method
1
Remove the head, tail and shell from the red prawns, then remove the intestine from the back of the prawn using a toothpick
- 20 red prawns, medium-sized
2
Season the coconut milk with salt and pepper and heat to 60°C. Add the soy lecithin and use a hand blender to blitz the top of the mixture until it froths
- 200ml of coconut milk
- Sarawak black pepper
- sea salt
- 6g of soya lecithin
3
Reserve a few whole coriander leaves for garnish, then add the rest to a juicer and blend to separate the juice from the solids
- 200g of fresh coriander
4
Place 5 red prawns on a large serving plate or in a deep soup plate and season well with salt and pepper. Add a few spoons of the passion fruit to each plate, drizzle over a little coriander juice and some extra virgin olive oil
- 2 passion fruits, halved and deseeded
- extra virgin olive oil
5
Finish the dish with a few spoons of coconut foam, the reserved coriander leaves and a few edible flowers. Garnish with the prawn heads, if desired
First published in 2015
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024
