Przystawka

Kataifi-Wrapped Extra Large Prawns with Miso Cream Yolk Sauce

1 godz. 15 minPorcje: 4Nutri-Score D€€€

1 godz. 15 min

Przystawka

przepis od

@the_boujee.foodie

czego potrzebujesz

4 osoby

extra large tiger prawns (peeled and deveined, shells reserved, about 4 prawns of 100 g each)Ryby400 g
kataifi pastry (shredded, at room temperature)Piekarnia150 g
heavy cream (cold)Nabiał200 ml
white misoSpiżarnia30 g
quail eggs (soft boiled)Nabiał4 kawałki
caviarRyby20 g
yuzu soy smoked ikuraRyby40 g
neutral oil (for deep frying)Spiżarnia500 ml
saltPrzyprawy3 g

na porcję

493kcal

czego użyjesz

krok po kroku

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