Recipe for prawn skewers with citrus whipped cream
Ingredients · Servings 4
- 32 prawns
- 8 wooden skewers
- 3 tablespoons of breadcrumbs
- 1 egg yolk
- 1 tablespoon of sesame seeds
- 1 g of 5 spices (gingerbread spice mix)
- 1 g of powdered ginger
- 1 g curry blend, paprika
- 2 oranges
- 1/2 citron
- 1 citron vert
- 1/2 pamplemeousse
- 20 cl of liquid cream
- 1 teaspoon of icing sugar
- 1/2 sheet of gelatin
Method · 22 min
- Peel the prawns. Prepare 4 small saucers: the first with sesame seeds, the second with a tablespoon of breadcrumbs and 5 spices, the third with 1 tablespoon of breadcrumbs and ginger, and the last with breadcrumbs and curry/paprika.
- Brush the prawns with egg yolk and then alternate on each skewer, one dipped in sesame, another in ginger, a third in 5 spices and the last in curry/paprika.
- For the citrus whipped cream: Squeeze the juice from all the fruit and reduce it for about thirty minutes until only about 10 cl remains. Then add the icing sugar and the gelatin sheet (previously soaked in cold water). Mix well and let cool to room temperature.
- If you have a siphon, mix the fruit juice and cream, then pour into the siphon. If you don't have a siphon, whip the cream until stiff peaks form and fold in the juice.
- Store in the refrigerator for a minimum of 2 hours (you can prepare it the day before).
- A small point to note: if you taste the whipped cream on its own, it has a very bitter taste, however it goes very well with the kebabs!
- Just before serving, place the skewers under the oven grill for a few minutes (don't forget to turn them over so they are crispy on both sides).
