Share
Shrimp mi-cuí, crumble, roe and carambola coulis
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
20 servings
Ed Batisti
@batisti- Ingredients
- Recipe
- Shrimp VG10 unit(s)
- Butter60 g
- Sugar50 g
- Glacucar15 g
- Flour150 g
- Fish eggs to taste
- Carambola2 unit(s)
- Sugar5 g
- Agar agar2 g
- Salt to taste
- White pepper to taste
- Olive oil to taste
- Lemon2 unit(s)
- Sicilian lemon zest1 unit(s)
- Cocoa powder 100%10 g
- Water50 ml
- Add chilled butter, sugar, icing, 100% cocoa powder in a bowl and mix with your hands, covering the chilled butter with the dry ingredients, Arrange in baking dish Bake for 10 minutes, mix and bake for another 10 minutes or until crumbly and let cool.
- Coulis, process seedless carambola with sugar water, strain. Tip, you can use pulp. Pour into a pan, add the agar agar and bring to a boil, bring to a boil, refrigerate, let it harden, Remove from the refrigerator, place in vacuum plastic and give a vacuum, Remove only vacuum and mix it will turn into a gel, put in pastry bag or tube.
- Shrimp, clean the shrimp we are not going to use the heads in this preparation. Cut in half in the same direction you cleaned and removed the viscera. Season with lemon juice, Sicilian lemon zest, salt, freshly ground white pepper and set aside for 15 minutes. Seal in an iron skillet with a very thin thread of olive oil. The skillet must be very hot. We want to preserve the interior a little raw. And still give that toast this process is fast.
- Assemble the dish with the shrimp, roe and crumble.
Did you like this recipe?
You may also like
Cookies with chocolate chips
By
Neapolitan cake
Pudding
By
blueberry cake