Soy Marinated Cabinero Prawns

Soy marinated cabinero prawns, straciatella cheese, heiloom pulp calamansi puree

Let's prepare it!

Calamansi gel method Strain the Calamansi juice through cheesecloth into a saucepan. 
In a separate saucepan combine the simple syrup and agar-agar. 
Set over medium-high heat, bring to simmer and whisk constantly for 5 min. (Warm the lemon juice without bringing it to boiling.)
Once the agar-agar is completely hydrated, into a simple syrup, slowly whisk the warm lemon juice. 
Pour into a baking dish and refrigerate for 1 hour. Once set, cut into small pieces and puree in a blender until smooth. 
Pass through a fine-mesh tamis . 

Same style method is for green apple and lemon gel 
Coriander oil method Blanch the coriander in boiling water for 1 second and plunge into iced water.
Drain and squeeze out the water and keep it in the chiller. 
When dry, blend with canola oil for 30 seconds.
Strain through a fine strainer & muslin (Do not force the oil through the muslin).
Soy lime dressing method Combine all ingredients in a small mixing bowl, and whisk to combine.
Finalize dish Gently remove the head, the shells and the intestines of the prawns.
Place three prawns on top of a sheet of cling film to feed each other.
Brush the soy marination on each prawn and chill them for 25 min.
In the meantime, blend the stracciatella cheese for 2 minutes until it becomes very smooth.
Spoon the sauce on the plate and use a round container to press the sauce.
Cut the tomatoes into wedges and collect the pulp in a small container, and keep it in the fridge until needed.
Add the caviar over the marinated prawns.
Lay two pieces of prawns on the cheese mixture.
Add the gels and tomato pulp.
Finalize with nasturtium leaves, sea salt and coriander oil. 
Serve immediately.
Red Prawns preparation method Gently remove the head, the shell and the intestines of the prawns.
Place three prawns on top of a sheet of cling film to feed each other, leaving some space between the pieces. 
Cover with another sheet of cling film and put a round ring of 15 cm on top, and beat the prawns with a butcher hammer until it becomes a thin disc. 
Keep in the fridge for mise en place.
Finalize dish Sear the prawns head with extra virgin olive oil, salt, pepper and keep in a warm place.
Lay the red prawns crudo on the plates.
Arrange six stracciatella dots and beetroot slices over the prawns carpaccio.
Add the balsamic dressing, seasoning and basil oil to the mixture.
Finalize with tomato, bottarga and prawns head chips. 

Ingredients to prepare

Symple syrup base for 15 pax
- Water 700gr
- Vanilla 1gr
- Sugar 300gr
- Thyme 15gr

Green apple & lemon gel base 50 pax
- Green apple (juice) 480gr
- Lemon (juice) 240gr
- Sugar syrup 120gr
- Agar agar 10.5gr

Calamansi gel base 50 pax
- Calamansi (juice) 720gr
- Sugar syrup 120gr
- Agar agar 10.5gr

Coriander oil base 600 pax
- Coriander leaf (blanch) 500gr
- Canola oil 1000gr

Soy lime dressing base
- Parsley 20
- Soy sauce kikoman 140gr
- Lime (juice) 150gr
- Lemon (juice) 50gr
- Salad oil 800gr
- Honey 50gr
- Salt 15gr
- White pepper 5gr

Finalize dish
- Cabinero prawns (marinated) 120gr
- Soy lime dressing (marination) 40gr
- Straciatella cheese (blend) 50gr
- Green apple & lemon gel 30gr
- Calamansi gel 30gr
- Caviar kaluga queen malossol 4gr
- Salt flakes 5gr
- Nastrizium leaf 4gr
- Coriander oil 5gr
- Heirloom cherry tomato pulp 30gr