Pumpkin cream, fried bay prawns with coriander

Savoury recipe
Marc de Passorio

Marc de Passorio

Chef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
  1. Pumpkin cream, fried bay prawns with coriander

    Ingredients

    • Frozen vegetable purée 100% : Pumpkin - 2kg
    • Fresh liquid cream - 1l
    • Gambas - 390g
    • Gambas - 275g
    • Coriander - 1/2 botte
    • Shallot - 1p
    • Sesame oil - 4g
    • Lime (juice) - 1 p
    • Sushi seasoning - 7g
    • Ginger - 6g
    • Salt - 1,5g
    • Pepper - 2g
    • Bicarbonate of soda - 3g
    • Cornstarch - 3,5g
    • Salty soy - 10,5g
    • Sesame seeds - 4g
    • Panko (Japanese bread crumbs) - 2kg

    Warm the single cream with the Boiron pumpkin puree and check the seasoning.

    For the crispy fried balls, mix all the ingredients and shape into 50 balls. Then freeze them before coating them in panko twice.

    Plate the creams then add the crispy fried balls once cooked.

    Presentation:in shot glass or in a plate, depending on your wishes and inspiration

     

    In this step

    PuréeSurgelée_Potiron-RVB-150dpi-697x697
    Frozen vegetable purées

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