Recipe Crispy King prawns, cumin and coconut mascarpone, tomato tartare

Name: Crispy King prawns, cumin and coconut mascarpone, tomato tartare
Yield: 10 mot.personnes
Ingredients: 30 large King prawns; 2 g roasted cumin; 1 pack kataifi pastry; Fine "fleur de sel" sea salt and pepper; 50 g Purslane leaves; 100 g clarified butter; 150 g mascarpone; 10 very ripes tomatoes; 20 g shallots; 3 sprigs flat leafed parsley; 20 g grated fresh coconut; salt, pepper; 1 pièce orange; 150 g Mascarpone; 80 g coconut milk; 35 g white balsamic vinegar; 1 g roasted cumin; 1 drop coconut extract

For
10 persons

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To prepare this dish

Ingredient list: Crispy King prawns
30 large King prawns
2 g roasted cumin
1 pack kataifi pastry
Fine "fleur de sel" sea salt and pepper
50 g Purslane leaves
100 g clarified butter
150 g Mascarpone; Tomato tartare
10 very ripes tomatoes
20 g shallots
3 sprigs flat leafed parsley
20 g grated fresh coconut
salt, pepper
1 pièce orange; Cumin and coconut mascarpone cream
150 g Mascarpone
80 g coconut milk
35 g white balsamic vinegar
1 g roasted cumin
1 drop coconut extract

Elle & Vire products used: Mascarpone

The recipe,
step by step

1
Crispy King prawns

Shell the King prawns, season, sprinkle over the roasted cumin and wrap in kataifi pastry. Segment the orange.
2
Tomato tartare

Peel the tomatoes. Finely chop the shallots and flat-leaf parsley. Dice the tomato flesh, season with fine “fleur de sel” sea salt, pepper, shallot and parsley.
3
Cumin and coconut mascarpone cream

Combine all the ingredients. Just before serving, cook the King prawns in clarified butter and plate.

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A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.

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