Pumpkin cream, fried bay prawns with coriander

Name: Pumpkin cream, fried bay prawns with coriander
Ingredients: Crème fraîche liquide; Gambas; Gambas; Coriandre; Echalote; Huile de sésame; Citron vert (jus); Assaisonnement sushi; Gingembre; Sel; Poivre; Bicarbonate de soude; Fécule de maïs; Soja salé; Sésame (graines); Panko (chapelure japonaise); Blanc d'oeuf

Savoury recipe

50 serves

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Pumpkin cream, fried bay prawns with coriander

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...

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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

Egg white - 18g
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

Frozen vegetable purée 100% : Pumpkin

Frozen vegetable purées