Photography recipe
Fotografía Chef Signature Chef

Preparation:
Peel the prawns and use the shells and heads to make stock. In the stock: 
Blanch the prawns with a little salt; cool and set aside.
Mix the tropical fruit juices on one side; on the other mix together the lime, lemon and orange. Thinly slice (julienne) the onion; de-acidify using water and salt for a few minutes. Then, chop the pepper and...

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Preparation:
Peel the prawns and use the shells and heads to make stock. In the stock: 
Blanch the prawns with a little salt; cool and set aside.
Mix the tropical fruit juices on one side; on the other mix together the lime, lemon and orange. Thinly slice (julienne) the onion; de-acidify using water and salt for a few minutes. Then, chop the pepper and tomato, add to the onion and add in a little citrus juice. Rectify with salt and pepper. Add in the chilli. Macerate the prawns in the tropical fruit juice for a few minutes. Add in a little cold stock, then the greens. Rectify the acidity with more citrus juice, salt, pepper, ketchup and mustard. Serve cold.
Accompany with: fried chulpe corn, avocado, physalis and yucca crisps for extra crunch.

 

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Ingredients 4 persons
  • 20 Ecuadorian prawns
  • 1 Red onion
  • 1 Italian green pepper
  • 1 Daniela tomato
  • 2 g Fresh coriander
  • 1 small handful Coriander sprouts
  • 2 Limes
  • 2 Lemons
  • 2 Oranges (juicing)
  • 1 Passion fruit
  • 1 Tree tomato
  • 10 g Ketchup
  • 10 g Mustard
  • Physalis
  • 1 Chilli / Red chilli
  • Chulpe corn (for frying)
  • 1 Ripe avocado.
Recipes. The Cook & Chef Institute