vrdesigners
07/16/15

Pan-Seared Salalah Runian

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

Ingredients
prawns 5nos
salt to taste
crushed pepper to taste
mint leaves 15g
yoghurt 50g
brandy 20ml

For Strawberry Pearls and Sauce:
strawberries 450g
sugar 20g
orange juice 10ml
algin 3.5g
calcic 2.5g
water 500ml
gellan 2.5g

Method

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:
Method

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

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