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Prawns, Prawns, Prawns!

Moshik Roth. Brouwerskolkje, Overveen

Preparation

Beat the methylcellulose with the stock for 5 minutes with a manual beater. Leave to stand for one day in the fridge. The next day the liquid should be clear.

Soak the king prawn with its stock at room temperature for 45 minutes in the Gastrovac. Then saut it over a low flame, not going above 60C. Put 2 king prawns in the Thermomix with the liquid nitrogen for a few seconds until it takes on a powdered texture.

Put the soaked king prawns on the plate with the foam and powder on the side. The idea of the dish is to serve king prawns at different temperatures to incorporate the flavors of the Vadouvan.

Ingredients

5 (live) king prawns 9/13

1 liter prawn stock

26g methylcellulose

Vadouvan

Liquid nitrogen

King prawn foam (xanthan based)

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