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Cooking with Iker Erauzkin

Prawn carpaccio with lychees and redcurrants and coconut milk with jasmine

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Prawn carpaccio with lychees and redcurrants and coconut milk with jasmine

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Medio
Method:
30 min.
 
 

Iker Erauzkin

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Ingredients

    • 12 prawns, 30 gr.
    • A handfull of redcurrants
    • 8 lychees
    • 0.4 l. coconut milk
    • Jasmine flowers
    • Rosemary blossom
    • Dill
    • Salt

Method

  1. Peel and devein the prawns. Open them up, wrap in kitchen paper and squash them flat with the help of a rolling pin.  You should end up with 12, very thin, delicate circles. Reserve in the freezer until serving time.
  2. Peel the lychees and delicately cut into juliennes and reserve.
  3. Beat the coconut milk with the jasmine flowers, best if picked at dawn. Use a blender, and reserve in refrigerator.
  4. Lay out three prawns per plate forming a shamrock pattern, and accompany with lychees, redcurrants, jasmine flowers, rosemary blossom, sea salt and dil. Serve in coconut milk and jasmine.

Tip

You can also serve a beef or salmon carpaccio with coconut milk and jasmine. You can also make drinks and smoothies, by adding a tablespoon of this milk to orange juice.

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