recipe’s really easy- more of a process really- I took about a pound of peeled spot prawns, seasoned them with sea salt, espelette chili, and lime juice; then I pureed about 1/4 of the mixture with an egg white and a touch of coconut milk, folded it back together and poached it in a rectangle sushi mold. (specifically, I cryovac’d the sushi mold in a bag and held it in a waterbath at 140* F for 2 hours)…
the cool garnishes on top are coquito nuts and finger lime seeds… the only place i’ve ever found coquito nuts is Melissa’s Gourmet in Los Angeles , and i get the finger limes here in Vancouver from Mikuniwildharvest.com
Amazing, so beautiful to taunt your eyes and make you hungry at the same time! Love to have that recipe 🙂
recipe’s really easy- more of a process really- I took about a pound of peeled spot prawns, seasoned them with sea salt, espelette chili, and lime juice; then I pureed about 1/4 of the mixture with an egg white and a touch of coconut milk, folded it back together and poached it in a rectangle sushi mold. (specifically, I cryovac’d the sushi mold in a bag and held it in a waterbath at 140* F for 2 hours)…
the cool garnishes on top are coquito nuts and finger lime seeds… the only place i’ve ever found coquito nuts is Melissa’s Gourmet in Los Angeles , and i get the finger limes here in Vancouver from Mikuniwildharvest.com
As a fellow Chef, always interested in new dishes…the presentation is great. Always looking for Amuse Bouche items. TY