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Cooking Recipe Video : Prawn cone with sesame and curry

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Restaurant: L'Aubergade

Chef: Michel Trama

Michelin Guide Ranking

3

Viewers Video Rating

Average Rating: 4/ 5 - 8 votes - 555,449 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Prawn cone with sesame and curry Prawn cone cone with with sesame sesame and
Recommended wine with the dish:
Chablis er cru
Difficulty level:
Cooking recipe viewed:
555,449
Cooking Recipe Preparation time
  • Preparation & cooking: 40 minutes
Cooking Recipe Ingredients
  • 12 large royal prawn
  • 0.7 oz. browned, golden sesame
  • 1 egg
  • 2 tbsp. olive oil
  • Salt, pepper
Cone:
  • 1.76 oz. sugar
  • 0.28 oz. flour
  • 0.18 oz. curry
  • 0.35 oz. white vinegar
  • 1.4 oz. melted butter
Cereal:
  • 1.76 oz. quinoa
  • 1.76 oz. green apples
  • 1.76 oz. mango
  • 0.18 oz. curry
  • 2 tsp. sesame oil
  • Salt, pepper
Curry vinaigrette:
  • 3.38 tbsp. sherry
  • 3.38 tbsp. olive oil
  • 0.42 cups sunflower oil
  • 0.18 oz. salt
  • 0.04 oz. pepper
  • 3.38 tbsp. hot water
  • ½ tbsp. curry
Salad with herbs:
  • 1.76 oz. mixed herbs (chervil, parsley, corn salad, chive, wild roquette, etc.)
  • 1 tbsp. curry vinaigrette
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare the prawn by keeping their tale and last ring. Store them aside.
Prepare the cone:
  1. Melt the butter. Take a mixing bowl. Add sugar, flour, curry and vinegar. Mix with the beater. Add the lukewarm, melted butter.
  2. Take an anti-adhesive plate. Make 4 piles with the cone mixture. Flatten each with a fork in order to obtain a circle. Put it in the preheated oven at 200 degrees for 3-4 minutes.
  3. Take it out off the oven. Let it cool for 1 minute. Then, detach with a spatula. Make 4 cones. Store them dry.
  4. Cook the quinoa in boiling, salted water for 20 minutes. Rinse and drain.
  5. Cut the mango and apple en brunoise, meaning, into small dice of 0.08 inches. Then, mix with quinoa, curry, sesame oil, salt and pepper.
  6. Store it. Make a vinaigrette with the ingredients listed below. Wash the herbs. Mix with the vinaigrette. Coat the prawn with sesame, employing a classical method: flour, a beaten egg, sesame. Cook in a pan with two spoons olive oil. Salt and pepper.
  7. Prepare the dish by filling the cones with the cereal mix and seasoned fruits. Put the herbs at the side.
  8. Season the cooked prawn.
  9. Add 1 tbsp. vinaigrette to the dish. Serve directly.
Restaurant
Name:
L'Aubergade
Phone:
+33 5 53 95 31 4
Website:
www.aubergade.com
Address:
"52, rue Royale"
City:
Puymirol
Country:
Fr
Overview:
"A genius autodidact, Michel Trama has, fortunately for your culinary pleasure, abandoned the sea and the famous sailor Cousteau, to follow his pleasure of the cuisine. First in Paris, Maryse and Michel Trama invest into the ancient establishment from Raymond VII, count of Toulouse, who transformed the small village Puymirol, on top of a hill, in the ''Lot and Garonne''-region, into a fortified and powerful town in the XIII. Their ''L'Aubergade'' attracts nowadays many esthetes and people, who enjoy the art de vivre and best cuisine possible. The restaurant has been decorated by the famous designer Jacques Garcia."
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