Home » Prawns stuffed with citrus salad and chips faux

Prawns stuffed with citrus salad and chips faux

by Ada Parisi
7654 views 5 min read

A different dish, that combines a little unusual traditional ingredients and play with the shapes ' falsifying’ the food. Are shrimp rolls with scents of lemon and orange, accompanied by an orange salad, fennel, chives, beetroot and pistachio and what look like French fries, but they are not. Are sticks of chickpea flour, the classic Sicilian fritters, served with a sauce that's degrease’ a little frying, yoghurt, lemon and green parts of the fennel… I had to prepare it and found it good…tell me what you think…

Ingredients for 4 people:

for the jumbo shrimp stuffed with

  • 12 jumbo shrimp (better if they are red ones of Mazara del Vallo)
  • grated rind of half a lemon and half Orange
  • 50 grams of stale bread crumbs
  • salt and pepper
  • extra virgin olive oil as required
  • five sprigs of chopped chives

for the salad

  • the sections of a peeled Orange to live
  • a red turnip
  • a Fagot
  • a small bunch of chives
  • 20 grams of pistachios
  • 100 milliliters of balsamic vinegar of Modena
  • extra virgin olive oil as required
  • salt and pepper

for the fake chips

  • 100 grams of flour
  • 400 milliliters of water
  • salt and pepper
  • oil for frying as required

for the sauce:

  • 250 grams of Greek yogurt
  • the barbette 2 fennel Greens
  • extra virgin olive oil as required
  • salt and pepper
  • the juice of a lemon

Prepare the dough for the ' fake chips ': put in a nonstick pan the chickpea flour and add water flush, stirring carefully so as not to make lumps. When flour and water are mixed, put the pot on the stove and bring it to a boil, stirring constantly because it tends to stick. Season with salt and pepper. The mixture will thicken up gradually and will be ready when it comes away from the sides of the pot. Pour the dough on the work surface covered with parchment paper and spread it with a spatula, about 3-5 mm height. Let cool and then cut into sticks about the same size of common chips.

Clean the prawns by removing the heads (don't throw!! They are great for a bisque or a simple comic) and the carapace. Use a sharp knife to carve the prawns along the entire back and remove the dark intestine wire: carve a little crawfish, being careful not to cut too deep. Place the prawns on a sheet of plastic wrap, cover with another sheet of plastic wrap and beat it gently with a meat mallet to enlarge it as much as possible, but without ' grind '. Repeat the same operation for the other prawns. In a bowl, combine the dry bread crumbs, the Orange and lemon zest (that will give the stuffing the scents of citrus, so do not overdo it), a little chopped chives: season with salt and pepper and mix with a little oil. Should be grainy but soft dough. Distribute the mixture over the surface of the shrimps and twist them out of themselves. Place the rolls on a baking sheet covered with a sheet of baking paper, lightly greased with oil.

For raw salad Peel oranges, cut the fennel with mandolin ( or with a sharp knife) thin slices, slice the turnips and cut into very thin strips. Coarsely chop the pistachios. Meanwhile prepare a balsamic reduction, putting 100 milliliters of balsamic vinegar of Modena in a non-stick frying pan and cook over low heat until it reduces by half.

For the dressing of the fake chips, mix in a bowl the yogurt, the barbette of chopped fennel (give you a slight hint of anise sauce), a little oil, a little lemon juice and then add salt and pepper to taste, According to taste.

Now preheat the oven to 200 degrees. While the oven heats up, Fry the fake chips in abundant boiling oil: you have to get Golden and crisp sticks. Put the prawns in a hot oven for 2-3 minutes. Serve by putting on the plate the salad of fennel, oranges and turnips topped with a drizzle of olive oil, Salt, papá, chopped pistachios and balsamic reduction; the Center put three shrimp rolls and complete with fake chips garnish from a dollop of yogurt sauce.

THE PAIRING: shrimp, citrus fruits, Chickpea flour, frying. The dish is complex: as we recommend a combination Trento Doc Rosè's farm Zeni, the Maso black Brut Rosé is a blend of Pinot Noir and Chardonnay of great versatility, with scents of berries; on the palate with good acidity and persistence.

 

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8 comments

sweetlife March 7, 2013 - 22:37

Congratulations on your blog and this recipe tasty and presented well!

Reply
fratelli_ai_fornelli March 7, 2013 - 23:07

Thank you very much! And thanks for coming to visit us!

Reply
Francesca March 7, 2013 - 16:47

Shrimp and orange, the triumph of Orange goodness! :-)

Reply
fratelli_ai_fornelli March 7, 2013 - 16:52

Let's meet at the spring, We hope the fine weather comes soon…Meanwhile we console ourselves with colors…Thanks for stopping by!

Reply
Luisella March 7, 2013 - 10:32

good fake potatoes =) a big kiss my dear

Reply
fratelli_ai_fornelli March 7, 2013 - 13:38

A kiss to you…panelle always admirable.…

Reply
Dany March 7, 2013 - 07:01

Hello, how wonderful this dish! certain that the ” fake potatoes” intrigue… heheh xk is a nice idea!! congratulations I sign huh!!! aahahha
ciao buona giornata :-)

Reply
fratelli_ai_fornelli March 7, 2013 - 13:39

I'd mammesca ': There is nothing to do, When I invent something without the advice of mom doesn't go ahead…A warm greeting

Reply

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