Pumpkin cream, fried bay prawns with coriander
Savoury recipe50 serves
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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 purées
