Recipe by Gaetano Trovato: Prawns, gin and tonic, cucumbers, crispy tapioca
Ingredients for 4 people
- 4 extra prawns
- 1 cucumber
Gin and tonic foam: (serves 10)
- 180 ml Schweppes
- 100 ml water
- 100 ml gin
- 15 ml lemon juice
- 20 ml 1:1 syrup
- 80 g egg white
- 35 g cold proespuma (sosa)
- 2 siphon charges
For the tapioca chips
- 50 g tapioca
- 1 grated lemon
- Half a packet of saffron for coloring
For the cooked tapioca
- 30 g cooked tapioca
- 10 g cooked lettuce
Method
Clean the prawns, remove the shells and make a cut in the belly.
For the gin and tonic foam
Combine all the ingredients, taking care not to whip. Fill the siphon with two charges of nitrogen. Keep strictly in the refrigerator.
For the tapioca chips
Overcook for 25 minutes together with the saffron. When cooked, cool under running water and add the grated lemon zest. Spread out on baking paper and leave to dry. Fry at 190°C.
For the cooked tapioca
Cook for 25 minutes in lightly salted water. Blend the seaweed with a little oil until you have a smooth cream to add to the cooked tapioca, season with salt.
Slice the cucumber with a mandolin and place in ice water.
Dish composition
Compose the dish as shown in the photo, placing the cucumber, cooked tapioca, and prawns on the plate, followed by the tapioca chips and finally the gin and tonic foam.
