Carabineros with a crust
- 4
- 5 hours
This recipe from Elena Arzak uses carabineros, a type of giant red prawn. The 'crust' in the recipe's name refers to a crisp made from baked kiri mochi, that is used to top the sautéed carabineros tails, and garnished with slivers of kombu seaweed, pistachio and herbs. The red mojo sauce is made with two different types of Spanish peppers - choricero and piquillo - which are sweet and fruity rather than hot.
Ingredients
Metric
Imperial
Carabineros
- 8 carabineros, shelled tails only
- 4 fresh mint leaves
- 4 sprigs of dill
- 4g of lemongrass
- 25g of extra virgin olive oil
- salt
- coarsely ground black pepper
- 1 pinch of ground ginger
Pickled red onion
- 1 red onion, peeled and cut into strips
- salt
- 80g of cane sugar
- 300g of water
- 35g of cider vinegar
Green mojo
- water
- salt
- 100g of spinach
- 50g of shelled pistachios
- 100g of leek, chopped and cooked gently with butter
- coarsely ground black pepper
Red mojo
- 220g of piquillo peppers, from a jar, chopped
- 1 head of garlic, roasted, flesh only
- 2 tsp choricero dried peppers, from a paste
- 4 tsp olive oil
- 1 pinch of cane sugar
- salt
- coarsely ground black pepper
Kiri mochi cracker
- 50g of kiri mochi
- 50g of dried kombu, rehydrated and julienned
- 1 pinch of ground pistachio nuts
- sprig of dill
For garnish
- sprig of dill
- sprig of rosemary, or thyme
Equipment
- Vacuum bag and machine
- Silpat mat
- Thermomix
Method
Season the prawns. Put them in a vacuum bag along with the rest of the ingredients
- 8 carabineros
- 4 fresh mint leaves
- 4 sprigs of dill
- 4g of lemongrass
- 25g of extra virgin olive oil
- salt
- coarsely ground black pepper
- 1 pinch of ground ginger
Vacuum pack the whole mix at 80% and store in the fridge for 3 hours
Meanwhile, make the pickled red onion. Cut the onion into a fine julienne and season it
- 1 red onion, peeled and cut into strips
- salt
Put the sugar, water and vinegar in a pan and bring to a boil. Once boiling, pour over the onion. Let cool and consume any leftovers within 24 hours
- 80g of cane sugar
- 300g of water
- 35g of cider vinegar
Blend the spinach in the Thermomix together with the rest of the ingredients, adding a splash of water if needed. Season and set aside
- 50g of shelled pistachios
- 100g of leek, chopped and cooked gently with butter
- water
- salt
- coarsely ground black pepper
For the red mojo sauce, sauté the chopped piquillo peppers in a pan with oil for 5 minutes
- 220g of piquillo peppers, from a jar
Blend together with the rest of the ingredients. Season and adjust to taste with a little more sugar if needed
- 1 head of garlic, roasted, flesh only
- 2 tsp choricero dried peppers, from a paste
- 4 tsp olive oil
- 1 pinch of cane sugar
- salt
- coarsely ground black pepper
For the mochi, first preheat the oven to 180°C/gas mark 4
Grate the mochi onto a Silpat, making circles roughly 6cm in diameter. Add a little julienned kombu on top
- 50g of kiri mochi
- 50g of dried kombu, rehydrated and julienned
Bake the mochi between two Silpats for 22 minutes
Remove the top Silpat and sprinkle the crackers with ground pistachio. Add the dill once the crackers have cooled
- 1 pinch of ground pistachio nuts
- sprig of dill
Once ready to serve, drain the prawn tails and sauté them until cooked through
In the middle of the plate place a little red mojo then the prawns. Top with a little pickled onion
Place the mochi and kombu crisp on top of the prawns
Dot the red and green mojo sauce around the prawns. Garnish with dill and rosemary
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