Ingredients
For the shrimp
- 1 kg jumbo shrimp size 2/4 kg Vima
- 2 l water
- 20 g sea salt
- 1 kg ice
For the warm velvet crab and carrot biscuit
- 2 l water
- 200 g velvet crab Vima
- 200 g leek
- 100 g tomato paste Vima
- 400 g carrot
- 150 g butter
- 40 g flour
- 250 ml white wine
- 5 g salt
- 1 g white peppercorns
- 75 g fresh cilantro
For the garnish
- 40 g rice papers
- 50 g fresh beets
- 100 g salmon roe
- 25 g edible flowers
Instructions
Shrimp cooking
- In boiling water with plenty of salt, add the shrimps whole and cook for 3 min due to their large size.
- Once the time has passed, take out cold water and mix with salt and much ice to abruptly stop the cooking and facilitate their peeling.
- When the shrimps are cold, peel and reserve the heads to later use when making the sauce.
Preparation of the velvet crab and carrot biscuit
- Sauté the crab with half the butter, add the chopped leeks and tomato paste, sauté with the flour and add some white wine.
- Evaporate and cover with water, add the spices. Cook and reduce the mixture for 25 min.
- Roast the carrots in the oven covered with aluminum, peel, and proceed to make a puree with the butter and sugar.
- Add the puree to the broth, cook, and strain. It should be thick. Set aside.
Crunchy beet paper
- Brush the rice paper with the resulting broth from blending the beets.
- Dehydrate rice paper by drying completely and fry in scalding oil. Put aside.
Assembly
- Put the shrimp tails, cilantro, salmon roe, beet paper, and edible flowers.
- Top with the warm sauce before serving.
- Taste when warm to be able to combine with the shrimp sauce.