SCHEDULE
Roasted Prawns/Crunchy Vegetables/Thai Broth
by Chef Stephane Perraud, Les Bouquinistes
Thai Broth
Ingredients:
| - | - | All the Prawn's Heads |
| 1 | tsp | Tomato Paste |
| 1 | tbsp | Red Curry |
| 1 | pc | Carrot |
| 1 | pc | Onion |
| 20 | grs | Ginger |
| 1 | pc | Lemongrass Stick |
| 1 | pc | Small Branch of Celery |
| 1 | pc | Thai Cilantro Branch |
| 1 | pc | Thai Basil Branch |
| 1 | pc | Clove Crushed Garlic |
| 10 | grs | Horse Radish Root |
| 1 | tsp | Olive Oil |
| 1 | tsp | Lemon juice |
| - | - | Salt |
Garnish
Ingredients:
| 1 | pc | Zucchini |
| 2 | pcs | Tomatoes |
| 1 | sprig | Thyme |
| 2 | cL | Olive Oil |
| 1 | pinch | Salt |
| 8 | pcs | Thai Scallion |
| 2 | pcs | Small Red Pepper |
| 2 | pcs | Branch of Cilantro |
| 1 | basket | Sakura |
| 1 | basket | Daikon |
| 4 | pinch | Thai Cilantro finally chopped |
Condiment Carrot - Ginger
Ingredients:
| 30 | cL | Carrot Juice |
| 5 | cL | Fresh Ginger Juice |
| 1 | tbsp | Hot Pepper Puree |
| 2 | cL | Olive Oil |
| 1 | pinch | Xantana |
| - | - | Salt |
Method:
- • Shell the prawns and put them in the fridge
- • With the prawn’s head prepare the broth
- - In a pan strongly cook the heads of prawns with olive oil. Crush with pestle.
- - Add the tomato paste and curry, then make roast.
- - Add all the aromatic garnish cut into cubes and sauté a few minutes.
- - Wet with cold water about 2 cm above the carcasses and bring to a boil.
- - Cook for about one hour at low boil then go to the stamen. Salt and then add the lemon juice.
- • Confection of condiment
- - In a saucepan bring the carrot juice and ginger and reduce by three quarters.
- - Put all the elements in a blender for a few minutes to obtain a homogeneous mixture.
- • Preparing the garnish
- - Blanch tomatoes. Cut into quarters and remove the seeds to form flower petals
- - Lay them flat in a plate and put it in the oven and add the olive oil, thyme, garlic and salt.
- - Bake for one hour at 95 degrees.
- - Cut the zucchini into tagliatelle with a mandolin and then soak it for 30 seconds in boiling salted water. Cool and keep it for later.
- - Cut the stalks of spring onions and keep only the bulb. Broil quickly on both sides
- - Cut peppers into thin slices
- - Pluck the fresh herbs and mix.
- • Dish presentation
- - Place the lobster tails under the salamander for 30-45 seconds, keeping almost raw.
- - In a bowl, a spoon condiment. Add zucchini tagliatelle forming a nest. Have around two tomato comfit and lobsters.
- - Add in pepper, spring onions to the grilled dish then go to the salamander 30 seconds to heat through.
- - Then put a pinch of Thai coriander and have the garnish above.
- - Then serve the thai broth boiling.
