Recipe by Alpesh Dias & Sunil Kumar of Shangri-La Barr Al Jissah Resort and Spa – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners
salt to taste
crushed pepper to taste
mint leaves 15g
For Strawberry Pearls and Sauce:
orange juice 10ml
Marinate the prawns with salt pepper & olive oil & basil
Skew the prawns using the skewers to keep it straight
Sear the prawns
Deglaze with brandy and set aside.
Hang the yoghurt overnight in a muslin cloth and mix with mint leaves and salt.
For Caviar & Sauce:
Blend the 200 grams of strawberries with sugar, orange juice and algin and rest for 1 hour
Blend the calcic with water
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
Blend the remaining 250 grams of strawberries and then cook it with gellan. Let it set into a jelly and blend again until smooth