BC Spot Prawns from Steve at Organic Oceans, with buttered leeks and coquito nut
Amazing, so beautiful to taunt your eyes and make you hungry at the same time! Love to have that recipe 🙂
recipe’s really easy- more of a process really- I took about a pound of peeled spot prawns, seasoned them with sea salt, espelette chili, and lime juice; then I pureed about 1/4 of the mixture with an egg white and a touch of coconut milk, folded it back together and poached it in a rectangle sushi mold. (specifically, I cryovac’d the sushi mold in a bag and held it in a waterbath at 140* F for 2 hours)…
the cool garnishes on top are coquito nuts and finger lime seeds… the only place i’ve ever found coquito nuts is Melissa’s Gourmet in Los Angeles , and i get the finger limes here in Vancouver from Mikuniwildharvest.com
As a fellow Chef, always interested in new dishes…the presentation is great. Always looking for Amuse Bouche items. TY
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