Steamed King Prawns with a Seaweed Mix

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Steamed King Prawns with a Seaweed Mix

Steamed King Prawns with a Seaweed Mix

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Introduction
Literally three minutes of cooking are required to produce these exquisite king prawns aromatised with fortified wine. If we then combine them with a bold ajoblanco sauce and some seaweed – agreed, this will mean spending a few more minutes… the result is a proposal whose success is guaranteed.

Ingredients

For the ajoblanco
300 g of raw almonds
360 g of mineral water
1/2 clove garlic
15 g Gran Reserva Sherry vinegar
20 g extra virgin olive oil
Salt

For the rice vinegar syrup
100 g water
30 g sugar
25 g rice vinegar
Salt

For the seaweed infused with rice vinegar syrup
5 g wakame
2g kuki wakame
3 g red kaede-nori
3 g blue kaede-nori
3 g red yanaginori
3 g ito kanten (agar strings)
3 g white tosaka-nori

For the king prawn tails
12 king prawn tails
150 g Sherry
Brine (100 g salt /1 l water)
Olive oil

To finish
10 g mild olive oil

What you need

Induction cooktop with temperature control
Steamer
Hand-held blender
Sous-vide container (for the infusion)

Preparation

Ajoblanco
Rice vinegar syrup
Seaweed infused with rice vinegar
King prawn tails
Finish and serve

General Information

90ºC / 3 min
Nuts (almonds), crustaceans.
4 servings

Preparation

Ajoblanco
Rice vinegar syrup
Seaweed infused with rice vinegar
King prawn tails
Finish and serve

Step 1

Soak the almonds in 360 g water for 12 hours.

Step 2

Open the garlic clove down the middle and remove the sprout (if it has one).

Step 3

Combine all the ingredients: almonds, water, garlic, vinegar and olive oil, then blend.

Step 4

Strain and add salt as necessary. Set aside.

Step 1

Mix all the ingredients and take them to boiling point, stir to ensure that the sugar has dissolved.

Step 2

Set aside and cool.

Step 1

Put all the dry seaweed into a recipient with cold water to soak for one hour.

Step 2

Drain the seaweed and put it together with the rice vinegar into a sous-vide recipient using a manual pump.

Step 3

Vacuum-seal 3 or 4 times. Open the vacuum-sealed container and remove the seaweed, drain lightly and set aside in a recipient.

Step 1

Clean the king prawns, remove the heads and set aside.

Step 2

Peel the tails and devein the prawns. Put in the brine for 5 minutes.

Step 3

With the aid of a small knife, make a lengthwise incision up to halfway along the king prawn.

Step 4

In a pan that the steamer can be attached to, heat the Sherry to 90ºC.

Step 5

Put the king prawn tails in the steamer with the Sherry at 90ºC, cover and leave to cook for 3 minutes.

Step 6

Remove the cooked tails.

Step 7

In a frying pan with the olive oil, sauté the heads of the king prawns on both sides. Add salt to taste and set aside.

Step 1

Pour the ajoblanco into the base of a dish. In the centre arrange the infused seaweed salad, around it 3 of the sherry steam-cooked king prawn tails and a head of king prawn that has been pan-sautéed previously.

Step 2

Finish the dish off with a few drops of olive oil.

Notes

We can reduce the intensity of the Sherry by adding vegetable stock or fish stock. Or we can completely substitute the Sherry with vegetable and seaweed stocks, aromatised with ginger. We have proposed a selection of seaweeds but you could also use the ready-prepared combinations found in specialist shops.