Elle & Vire Recipes
by Sébastien Faré Executive culinary Chef at La Maison de l’Excellence former Michelin-starred Chef

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

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

The recipe,
step by step

  1. 1

    Crispy King prawns

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

  2. 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. 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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