Vorspeise

Kataifi-Wrapped Extra Large Prawns with Miso Cream Yolk Sauce

1 Std. 15 Min.Für 4Nutri-Score D€€€

1 Std. 15 Min.

Vorspeise

rezept von

@the_boujee.foodie

was Sie brauchen

4 Personen

extra large tiger prawns (peeled and deveined, shells reserved, about 4 prawns of 100 g each)Fisch400 g
kataifi pastry (shredded, at room temperature)Backwaren150 g
heavy cream (cold)Milchprodukte200 ml
white misoVorräte30 g
quail eggs (soft boiled)Milchprodukte4 Stücke
caviarFisch20 g
yuzu soy smoked ikuraFisch40 g
neutral oil (for deep frying)Vorräte500 ml
saltGewürze3 g

pro Portion

493kcal

was Sie verwenden

Schritt für Schritt

Make the prawn dust
- Roast the reserved prawn shells until deep orange and dried out
- Blitz the shells to a fine powder and pass through a sieve
Schritt 1
Prepare the miso cream yolk sauce
- Warm the heavy cream in a saucepan
- Whisk in the white miso and a spoon of prawn dust until smooth
- Keep warm without boiling
Schritt 2
Wrap the prawns in kataifi
- Season the prawns with salt
- Wrap each prawn tightly in kataifi pastry
Schritt 3
Fry the kataifi prawns
- Heat the oil to 180 °C
- Fry the wrapped prawns until golden and crispy
- Drain on a rack and season lightly
Schritt 4
Plate and serve
- Spoon the miso cream yolk sauce onto the plate
- Add the crispy kataifi prawns, a soft quail egg, caviar and yuzu soy smoked ikura
- Finish with a dusting of prawn dust
Schritt 5