Brown shrimp Kaygana, preserved lemon hollandaise, çemen crumbs, spring onion and sheep's cheese
Item 1 of 1
- medium
- 4
- 45 minutes
Kaygana is an old Ottoman dish that sits somewhere between an omelette and a pancake, but Selin Kiazim's version takes a more European tack. She serves her Kaygana with a preserved lemon hollandaise, brown shrimp, sheep's cheese and çemen – a Turkish paste made from ground fenugreek, red peppers and garlic, available in any Turkish supermarket or online. If you don't have a blini pan to make the Kaygana, you could use a small frying pan, or make a larger pancake then divide it into pieces.
First published in 2019
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Ingredients
Metric
Imperial
Kaygana batter
- 2 tbsp of plain flour
- 6 large eggs
- 2 tbsp of whole milk
Preserved lemon hollandaise
- 1 large egg
- 2 large egg yolks
- 250g of unsalted butter
- 1/2 lemon, juiced
- 1 small preserved lemon
- fine salt, to taste
Çemen crumb
- 1/2 tbsp of çemen
- 70g of unsalted butter
- 125g of Panko breadcrumbs
To assemble
- 150g of brown shrimp
- flaky sea salt, to taste
- freshly ground black pepper, to taste
- 2 tbsp of sunflower oil
- 1/4 bunch of spring onions, tops thinly sliced
- 100g of sheep's-milk cheese, like pecorino, finely grated
SAVE RECIPE
Equipment
- Blini pans
Method
1
Preheat your oven to 170ºC fan, or 190ªC conventional
2
To make the çemen crumbs, melt the butter with the çemen. Whisk well and incorporate with the breadcrumbs ensuring an even coating of butter and çemen – they should all turn orange in colour
- 70g of unsalted butter
- 125g of Panko breadcrumbs
- 1/2 tbsp of çemen
3
Lay the crumbs onto a baking tray lined with baking parchment. Bake in the oven for approximately 15 minutes, stirring halfway through. Allow to cool
4
To make the batter, place the flour into a mixing bowl. In a separate bowl, whisk the eggs and milk together. Add the egg mix to the flour a little at a time whilst whisking to form a smooth batter. Alternatively, you could use a hand blender
- 2 tbsp of plain flour
- 6 large eggs
- 2 tbsp of whole milk
5
To make the hollandaise, cut the preserved lemon into 4 quarters. Remove the flesh and squeeze out the juice into a heatproof bowl. Dice the skins as finely as you can and place to one side
6
Melt the butter in a pan and set aside
- 250g of unsalted butter
7
Add the egg and egg yolks to the preserved lemon juice, and place the bowl over a pan of simmering water. Whisk constantly until your whisk leaves a lasting trail in the mix. Take off the heat immediately and keep whisking until the eggs cool slightly
9
In a small blini pan about 10cm in diameter, heat up 1/2 a tablespoon of sunflower oil on a medium heat. Scatter a quarter of the brown shrimps around the bottom of the pan, then pour a quarter of the Kaygana batter around the pan over the top of the shrimps. Mix the two together and season with salt and pepper. Cook as if you were cooking a pancake – wait for the batter to set and turn golden underneath, then flip and cook for another 20 seconds, until both sides are golden
- 150g of brown shrimp
- flaky sea salt, to taste
- freshly ground black pepper, to taste
- 2 tbsp of sunflower oil
10
Remove the Kaygana onto a tray and repeat the process 3 more times, then warm them all in the oven for 2-3 minutes
11
Place one Kaygana in the centre of each plate, drizzle over some of the hollandaise. Cook off the remaining 50g of brown shrimp in a pan, and scatter on top of the Kaygana along with some chives, çemen crumbs and grated cheese
- 100g of sheep's-milk cheese, like pecorino, finely grated
- 1/4 bunch of spring onions, tops thinly sliced
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