KACHEN #21 (Winter 2019) English edition
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XX CATEGORIE XX<br />
WILD PRAWNS WITH<br />
CHRISTMAS SALT & RUM<br />
Serves 4 15 minutes<br />
› 12 wild prawns from Argentina, whole<br />
› 40 cl coconut milk<br />
› ½ garlic clove<br />
› 320 g peas, Edamame beans, white precooked<br />
beans (mixture to equal parts)<br />
› 1 tbsp clementine juice<br />
› 2-3 kale leaves<br />
1 Peel and devein the raw shrimps.<br />
2 Grill the dry coconut strips in the oven at 180°C<br />
for 5 minutes, constantly monitoring them.<br />
3 Blanch the kale in salted water for 5/6 minutes.<br />
Rinse with cold water and drain.<br />
4 Place the white beans and coconut milk in a<br />
small pot, add a pinch of Christmas salt and cook<br />
for 3 minutes. Add the prawns for 3 minutes just<br />
to poach them. Then take the shrimps out of the<br />
pot and put them aside.<br />
› coconut chips<br />
› 1 tsp dark rum with vanilla<br />
› about ten pink peppercorns from<br />
Madagascar.<br />
› Christmas salt<br />
› pepper<br />
5 Add edamame-peas-beans mixture and cook<br />
for 4 minutes.<br />
6 Shortly before serving, add a few drops of the<br />
rum and the clementine juice. Season to taste<br />
with pepper.<br />
7 Arrange in a flat dish: place the beans in the<br />
middle, the kale on the sides and the shrimps on<br />
top. Finally, decorate with strips of coconut and<br />
the pink peppercorns from Madagascar and<br />
serve.<br />
58<br />
<strong>KACHEN</strong> No.21 | WINTER 19
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