Entrée

Kataifi-Wrapped Extra Large Prawns with Miso Cream Yolk Sauce

1 h 15Pour 4Nutri-Score D€€€

1 h 15

Entrée

recette de

@the_boujee.foodie

ce qu’il vous faut

4 personnes

extra large tiger prawns (peeled and deveined, shells reserved, about 4 prawns of 100 g each)Poissons400 g
kataifi pastry (shredded, at room temperature)Boulangerie150 g
heavy cream (cold)Produits laitiers200 ml
white misoÉpicerie30 g
quail eggs (soft boiled)Produits laitiers4 morceaux
caviarPoissons20 g
yuzu soy smoked ikuraPoissons40 g
neutral oil (for deep frying)Épicerie500 ml
saltÉpices3 g

par portion

493kcal

ce que vous utiliserez

pas à pas

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

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