Red prawns with lemon water and pineapple sage flowers
Item 1 of 1
This flavoursome starter from Mauro Uliassi is perfect to serve when time is short as it can be made in under half an hour. Combining the sweetness of red prawns with the lovely tang of mandarin, it is fresh and light and perfect for those needing something gluten-free.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Red prawns
- 8 red prawns, shelled
- salt, to season
- olive oil, to season
- pineapple sage flowers, torn
- lemon thyme, chopped
- 250ml of mandarin purée
Lemon water
- 200g of water
- 1.2g of agar agar
- 5g of sugar
- 55g of lemon juice
SAVE RECIPE
Method
1
To make the lemon water, boil the water with the agar agar and allow to cool slightly
- 200g of water
- 1.2g of agar agar
2
Add the sugar and lemon juice and blend with a hand blender, reserve
- 5g of sugar
- 55g of lemon juice
3
Next, reduce the mandarin purée to a syrup over medium heat in a small saucepan then leave to cool
- 250ml of mandarin purée
4
Remove the intestinal tract from the prawns and season with salt and olive oil. Leave to marinate for 10 minutes
- 8 red prawns, shelled
- salt, to season
- olive oil, to season
5
Drizzle the lemon sauce and the mandarin purée onto the plate in lines. Sprinkle the lemon thyme over and pineapple sage flowers over the sauce and place the prawns on top. Serve cold
- pineapple sage flowers, torn
- lemon thyme, chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great Italian Chefs 2024