Entrante

Kataifi-Wrapped Extra Large Prawns with Miso Cream Yolk Sauce

1 h 15 minPara 4Nutri-Score D€€€

1 h 15 min

Entrante

receta de

@the_boujee.foodie

lo que necesita

4 personas

extra large tiger prawns (peeled and deveined, shells reserved, about 4 prawns of 100 g each)Pescado400 g
kataifi pastry (shredded, at room temperature)Panadería150 g
heavy cream (cold)Lácteos200 ml
white misoDespensa30 g
quail eggs (soft boiled)Lácteos4 piezas
caviarPescado20 g
yuzu soy smoked ikuraPescado40 g
neutral oil (for deep frying)Despensa500 ml
saltEspecias3 g

por ración

493kcal

lo que usará

paso a paso

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
Paso 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
Paso 2
Wrap the prawns in kataifi
- Season the prawns with salt
- Wrap each prawn tightly in kataifi pastry
Paso 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
Paso 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
Paso 5