To cook like a chef, here is the list of ingredients for 6 people and the recipe to follow step by step!
Ingredients
– 12 large prawns
– 1 mango
– 200g crumbled brown crab
– 150 g of wakame
– 1 Chioggia beet
– Yuzu pearls
– lemongrass olive oil
– mango vinegar
Preperation
Wash and peel the mango then cut it into brunoise. Rinse the wakame thoroughly to desalinate it. Cut it into fine julienne. Wash then peel the Chioggia and cut it into julienne strips.
In a salad bowl, mix the mango brunoise, the wakame seasoned with the mango vinegar and the lemongrass oil as well as a little julienne from Chioggia.
Shell the prawns then remove the intestine in the centre. Season with salt and pepper then brown with olive oil in a pan. Finish in the oven for a few minutes.
In a salad bowl, season the cake with olive oil and vinegar, a chopped shallot and two spoonfuls of Yuzu.
Dressage
In a large round plate, using a cookie cutter, place the crab then the mango/wakame brunoise, the Chioggia and the prawns. Sprinkle with Yuzu pearls then add Chioggia and flowers.
And taste!