People :

4

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

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

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Easy