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Ajo Blanco, Prawn Crudo, Squid Ink Crisp
Recipe by Andre Ursini
Try Andre Ursini's Ajo Blanco, Prawn Crudo, Squid Ink Crisp today!
- Steps
- Ingredients
Steps
- Preheat the oven to 160°C.
- To prepare the Prawn Crudo, shell and devein the prawns.
- In a medium bowl, mix together the salt, sugar and lemon zest. Add the prawns and stir to combine. Set aside in the fridge for 10 minutes. This is a quick cure that will set the prawns for a pleasant mouth feel.
- Portion 10g of the apple and brunoise - reserve the remainder for the ajo blanco.
- After 10 minutes, wash the prawns thoroughly from the salt and sugar cure, pat dry and chop into 1cm cubes.
- Combine the prawns, apple, chives and olive oil in a bowl. Set aside in the fridge.
- For the Ajo Blanco, place the almonds on a baking tray and roast for 10 minutes, remove and allow to cool.
- Place the bread in a flat dish and add milk to cover. Allow to absorb, then squeeze excess liquid out.
- Place bread in a smoothie blender with almonds and remaining ingredients.
- Blend until smooth, then pass through a sieve. Add more cold water, if required.
- Balance with seasoning or additional sherry if required.
- For the Squid Ink Crisp, combine the ingredients in the cannister of stick blender. Blitz until emulsified.
- Place a 9cm ring cutter onto a dry frypan and heat on a medium heat.
- Carefully spoon 1 tablespoon of the emulsification into the ring cutter until the mixture just covers the surface of the mould. Cook until crisp. Make at least 2.
- To plate, divide the prawn crudo between two bowls. Pour the ajo blanco around the prawns and finish with squid ink crisp.
