Black Tiger Prawns - What else?!
Updated: Jul 24
Whenever animal foods are part of your dishes, they should be well selected beforehand. In addition, they should also be used completely as far as possible. This also applies to the black tiger prawns. First, I advise against the frozen goods and put here on the freshest possible products from the fishmonger nearby. In addition, the shells of the shrimp are not thrown away. Out of it excellent funds and sauces can be conjured up. If it has to go fast and you don't have time to prepare a stock or sauce, you should freeze the carcasses and save them for the next time.
In this dish we basically have just three components, but if they are prepared perfectly, we have another absolute palate-pleasing experience. Get inspired by food for flexitarians.
Ingredients
Carrot puree:
400g carrots
80g shallots
25g butter
100ml vegetable broth
dash of white wine
salt pepper
Possibly cream
White wine lobster mousse:
Carcasses of about 5 black tiger prawns
Some Mire Poix
Shot of white wine
200 ml water
1 tsp tomato paste
50 ml cream
Oil for frying
Black Tiger Prawns:
5 pieces fresh with head and shell
Instructions
Preparation carrot puree:
Peel shallots, cut into small brunoise and sauté in butter until light. In the meantime, peel the carrots and cut them into small pieces (the smaller, the faster they are soft and can be mashed). Add carrots to shallots and sauté, seasoning with salt and pepper. When most of the liquid has evaporated, deglaze with white wine and pour the vegetable stock in. Now cook the carrots until soft. Once the carrots are soft and the liquid has pretty much boiled down, blend everything with a blender to a puree. If necessary, add a little butter or a dash of cream.
Preparation white wine langoustine mire:
Prepare the mire poix. To do this, fry the langoustine shells in a little oil and season. After about 5 minutes, add the mire poix to the carcasses, sauté and tomatoize with tomato paste. Then deglaze with white wine and add water. Simmer gently for about 30 minutes. Then strain through a fine sieve and add cream if necessary. Before serving, mix with a blender air one for the foam.
Resumé
A very round dish. Great example of the complete processing of animal foods. Ideal as an appetizer in a three-course meal. Also good for flexitarian diet
The tools for this recipe
For this dish to turn out as intended, the right tools matter:
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FAQ
Can I use shrimp shells I've saved from other meals for the mousse?
Yes — freeze shrimp or prawn shells from previous meals and use them here; just make sure you have enough (about 5 prawns' worth) to build a flavorful base for the mousse.
Can I make the carrot purée and mousse base ahead of time?
Yes, both can be made a day in advance and gently reheated — sear the fresh prawns themselves right before serving so they stay tender and don't overcook.
What can I substitute for the cream in the mousse and purée?
A plant-based cooking cream or additional vegetable broth reduced further works as a lighter substitute, though the texture will be slightly less rich.
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