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Lobster Claw Ceviche in Edible Pie Tee
Przystawka

Lobster Claw Ceviche in Edible Pie Tee

1 godz. 30 minPorcje: 4Nutri-Score C€€€
od @ttimomuellerr2 importyugotowano 0 razy
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Składniki

4 osoby
  • lobster (cooked, claws and arm meat removed, claw meat kept whole)Ryby2 kawałki
  • lime (juiced)Warzywa i owoce4 kawałki
  • coriander (leaves and stalks, roughly chopped)Warzywa i owoce20 g
  • celery (stalk, roughly chopped)Warzywa i owoce1 kawałek
  • ginger (peeled, roughly chopped)Warzywa i owoce15 g
  • red onion (roughly chopped)Warzywa i owoce0,5 kawałki
  • green chilli (deseeded, roughly chopped)Warzywa i owoce1 kawałek
  • cauliflower (florets, blanched and refreshed)Warzywa i owoce100 g
  • gochujang (thinned with a little water)Spiżarnia20 g
  • Osietra caviar (chilled)Ryby20 g
  • wood sorrel (leaves picked)Warzywa i owoce10 g
  • plain flour (for the pie tee shells)Spiżarnia100 g
  • cornflour (for the pie tee shells)Spiżarnia20 g
  • egg (beaten, for the pie tee batter)Nabiał1 kawałek
  • water (iced, for the pie tee batter)Napoje150 ml
  • vegetable oil (for deep-frying the pie tee shells)Spiżarnia500 ml
  • salt (for the batter and seasoning)Przyprawy3 g

na porcję

Wartości odżywcze

268kcal

Węglowodany
26 g
Białko
16 g
Tłuszcz
11 g
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Przybory

  • Blender kielichowy
  • Sito
  • Miska
  • pie tee mould
  • Frytkownica
  • Rondel
  • Łyżka cedzakowa
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Make the pie tee batter

    • Whisk the plain flour, cornflour, egg, iced water and salt into a smooth, thin batter.
    • Rest the batter in the fridge.
    Krok 1

  2. Fry the edible pie tee shells

    • Heat the vegetable oil to 180 °C.
    • Dip the pie tee mould into the batter, then into the hot oil and fry until the shell is crisp and golden.
    • Slip the shell off the mould and drain; repeat with the remaining batter.
    Krok 2

  3. Blend the green leche de tigre

    • Blend the lobster arm meat with the lime juice, coriander, celery, ginger, red onion and green chilli until smooth.
    • Pass through a sieve and season, keeping the liquid ice cold.
    Krok 3

  4. Marinate the lobster claw

    • Pour the green leche de tigre over the lobster claw meat.
    • Leave to marinate in the fridge so the claw lightly cures.
    Krok 4

  5. Prepare the garnishes

    • Blanch the cauliflower florets and refresh them in iced water, then drain.
    • Thin the gochujang with a little water and keep the caviar and wood sorrel chilled.
    Krok 5

  6. Assemble and serve

    • Spoon the marinated lobster claw into the fried pie tee shells.
    • Add the cauliflower, dot with gochujang, then finish with Osietra caviar and wood sorrel.
    • Serve immediately, one bite at a time.
    Krok 6
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