Recipe roasted king prawns with avocado, cucumber ball, wasabi mayonnaise and Andalusian glazed velvety
BY SÉBASTIEN MONCEAUX
Preparation and rest
step 1: prepare the ingredients
- Using a melon baller, scoop out the balls from a cucumber, scoop out the flesh from half an avocado and cut into cutlets.
- Fry the prawns in butter over a medium heat until evenly cooked and slow so that the upper part of the prawns is cooked.
- Adjust the seasoning at the end of cooking.
Juice the cucumber and mix with the mayonnaise and wasabi.
ANDALUSIAN SOUP :
Remove the skins from the peppers, then remove the threads and seeds inside.
Peel and seed the cucumber.
Peel the tomatoes (remove the skin by plunging them into boiling water for a few seconds), then crush the flesh.
Peel the garlic.
Remove the cloves of garlic.
Combine the cucumber, crushed tomatoes, roughly chopped peppers, Espelette chilli and crushed garlic clove in a blender.
Add the wine vinegar seasoning, salt, Espelette pepper and olive oil.
Blend the vegetables until smooth, adjusting the seasoning if necessary, and strain if a little grainy.
Set aside in a cool place.
DRESSING AND FINISHING :
Place the wasabi mayonnaise at the bottom of the plate and the cucumber, avocado and finely sliced fennel on top.
Add the prawns and finish with the herbs.
Arrange the Andalusian velouté on the side.