Dilmah Seven Star Tea

PAN-SEARED SALALAH RUBIAN

Food : Main Courses

PAN-SEARED SALALAH RUBIAN

IngredientsStrawberry 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

MethodStrawberry 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