Prawns with dried scallops and roasted almond cream
Item 1 of 1
- medium
- 4
- 60 minutes
Angelo Sabatelli transforms beautiful red prawns into a spectacular dish, with the crispy prawn heads almost resembling antlers. This dish relies heavily on using local ingredients prepared beautifully, including unusual dried scallops, known as conpoy in Cantonese cooking where they are more commonly found.
First published in 2016
Ingredients
Metric
Imperial
Prawns
- 4 prawns, preferably from Porto Santo Spirito (1st category)
- olive oil
- salt
Almond cream
- 30g of almonds
Dried scallops
- 30g of dried scallops
- 1 garlic clove, chopped
- 1/4 tsp chilli powder
- 1/4 tsp ground ginger
- 1 tsp soy sauce
- sunflower oil
To serve
- edible flowers
- nasturtium leaves
SAVE RECIPE
Equipment
- Dehydrator
- Steamer
- Deep-fryer
- Blender
Method
1
Preheat an oven or dehydrator to 62°C
2
To prepare the crispy prawn heads, remove the heads from the bodies. Place the bodies in the fridge until ready to cook
- 4 prawns, preferably from Porto Santo Spirito (1st category)
3
Dehydrate the heads for 4–5 hours. After this time, preheat a deep-fryer to 190°C
4
Fry the dried prawn heads until crispy, then season with salt and a little olive oil
- salt
- olive oil
5
Toast the almonds until golden, then blend with a little water to obtain a smooth cream
- 30g of almonds
6
To prepare the prawns, remove the shells and digestive tracts and steam for 10 minutes
7
Shred the dried scallops into individual fibres and fry lightly in a pan with a dash of sunflower oil, the garlic, chilli, ginger and soy
- sunflower oil
- 30g of dried scallops
- 1 garlic clove, chopped
- 1/4 tsp chilli powder
- 1/4 tsp ground ginger
- 1 tsp soy sauce
8
To serve, brush a line of the almond cream onto each plate. Place a prawn on top, then add a line of the dried scallop on top
9
Place the prawn head against the prawn, dot some flowers and nasturtium leaves around the plate and serve
- nasturtium leaves
- edible flowers
First published in 2016
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