Prawns | Mauro Uliassi

Ingredients

Choose prawns with a minimum weight of 45 g

• 50 g of prawns meat
• 50 g langoustine pulp
• 10 g of sea urchins
• 10 g of prawns brains
• 5 g of whitefish roe
   

Procedure

Take fresh prawns weighing a minimum of 45 g, clean them of the inner string of entrails.
Stab a skewer to keep them straight then boil in seawater, remove the pan from the heat put in the prawns and let them cook for 2 minutes. Drain and pour into cold seawater, keep the prawns for a minimum of 4 hours in this water.
Drain the prawns remove the skewer, shell them keeping aside the head and the leg part that will have to be cleaned from the harder parts and the legs themselves.
Prepare a mince of 50 g of prawns flesh, 50 g of langoustine flesh and add 10 g of sea urchins, 10 g of prawns brains, 5 g of whitefish roe, dilute with oyster water until the right density, place in a pastry bag and preserve.

For the coffee oil

• 20 g coffee beans
• 100 ml olive oil

Procedure

For the coffee oil, place 20 g of coffee beans and 100 of olive oil in a pacojet jar and freeze, then blend, pour into an etamine and drain the oil.
 

For the prawns and crab umami

• 45 g crabs
• Carapace of prawns

Procedure

Clean the crabs combine them with the prawns carapace bake them in a steamer for 10 minutes, remove from the oven and place them in a press, press to obtain the juice from them, which should then be frozen.

For the almond mousse

• 200 ml almond milk
• 30 ml bitter almond milk
• 2.2 g soy leticin
• 6.5 g of procrema
   

Procedure

For the almond froth take 200 ml almond milk combine 30 ml bitter milk of almonds, adjust salt, add 2.2 g soy lecithin and 6.5 g procrema, blend very well and pour into a siphon.

Dish composition

In the dish make a prawns-shaped base with the brains, lay the leg part with some brains on it put 3 drops of coffee oil and cover with the head.
Arrange the prawns flesh previously heated to 50°C, sprinkle with coffee oil, siphon the almond milk froth, put the 3 drops of coffee oil and add the umami slush.

Photo by Lido Vannucchi