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PAN-SEARED SALALAH RUBIAN

Food : Main Courses

PAN-SEARED SALALAH RUBIAN

Ingredients

Strawberry Pearls And Sauce
• 450g Strawberry
• 20g Sugar
• 10ml Orange juice
• 3.5g Algin
• 2.5g Calcic
• 500ml Water
• 2.5g Gellan Gum
 
Ingredients
• 5 Prawns
• Salt to taste
• Crushed Pepper to taste
• 15g Mint leaves
• 50g Yoghurt
• 20ml Brandy
• Olive Oil
• Basil

Method

Strawberry Pearls And Sauce
  • Blend the 200g 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, in the shape of pearls, keep it for 30 seconds and then rinse in ice water. Keep it soaked in a strawberry syrup.
  • Blend the remaining 250g of strawberries and then cook it with gellan gum. Let it set into a jelly. Blend again until smooth to be used as a sauce.
Method
  • Marinate the prawns with salt, pepper, olive oil and basil.
  • Skew the prawns using 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.

Created by : Alpesh Dias