Fried prawns with avocado salad and pesto
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• iSi Gourmet Whip
Ingredients
• 16 prawns (4 per person)
• 1 red pepper, cut into diamonds
• 1 eggplant, cut into diamonds
• 1 zucchini, cut into diamonds
• 1 whole avocado, cut into wedges or cubes
• a few sprigs of coriander, dill and chervil with stems, finely chopped (the stems have most of the aroma)
• 1 clove of garlic
• ½ onion, cut into strips
• 2 tbsp teriyaki sauce
• 1 tsp fish sauce
• ½ lime for the grill
• Grated zest of ½ organic lime
• Possibly 1 chilli, deseeded and finely chopped
For the avocado foam:
• 1 ripe avocado (approx. 180 grams)
• 150 g natural yoghurt
• 80 ml milk
• 30 ml lemon juice
• ¼ garlic clove, grated
• approx. 10 g herbs to taste, chopped
• 2-3 dashes of Tabasco
• Salt qs (as much as needed)
• Sugar qs (as much as needed)
• ½ l iSi bottle
• 1 iSi cream charger
preparation
➊ For the avocado foam, puree all ingredients in a food processor until smooth. Pour the resulting avocado cream through the funnel and sieve into the ½ litre iSi bottle. Screw on the cream charger, shake eight to ten times and then leave to rest in the fridge for 1 hour.
➋ Grill the eggplant, peppers, onions and zucchini on the plancha. Place the lime half cut side down on the plancha and grill the garlic. As soon as the vegetables (without garlic) are sautéed, add the teriyaki sauce. Put the vegetables in a bowl, add 1 teaspoon of fish sauce (optional), coriander, chervil and dill and mix everything well.
➌ Finely chop the grilled garlic and add the lime zest and juice to the vegetables. Season with salt and – if you like it a little spicier – the chopped chilli pepper.
Briefly fry the prawns on both sides so that they stay nice and juicy.
➍ Optional: Cut the avocado into cubes and carefully fold it into the vegetables at the very end - or arrange the avocado cut into wedges on the vegetable salad. Arrange the avocado salad with the prawns on a plate and finish with the avocado espuma.
Giuseppe Messina: "In this recipe I like to use yogurt to add more freshness to the avocado salad. Depending on your taste, you can use only half the yogurt or replace it completely with creamy cream cheese."
Recipe by Giuseppe Messina
25 years of cooking experience combined with techniques he has acquired through working with other professionals enable Texturas professional Giuseppe Messina to cook 12-course meals for up to 20 people several times a week without any help in the kitchen. In doing so, he transforms seemingly simple products into very special stars on the plate. www.giuseppemessina.de
Recipe from FIRE&FOOD issue 02/2018