Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa
Salt to taste
Crushed Pepper to taste
Mint leaves 15g
For Strawberry Sauce:
Orange Juice 10ml
1.Marinate the prawns with salt pepper & olive oil & basil
2.Skew the prawns using the skewers to keep it straight
3.Sear the prawns
4.Deglaze with brandy and set aside.
5.Hang the yoghurt overnight in a muslin cloth and mix with mint leaves and salt.
FOR CAVIAR & SAUCE:
1.Blend the 200 grams of strawberries with sugar, orange juice and algin and rest for 1 hour
2.Blend the calcic with water
3.With the help of a syringe, drop the puree into the calcic water, keep it for 30 seconds and then rinse in ice water. Keep it soaked in a strawberry syrup
4.Blend the remaining 250 grams of strawberries and then cook it with gellan. Let it set into a jelly and blend again until smooth