Shrimp cocktail 2.0 with seaweed tuile

Name: Shrimp cocktail 2.0 with seaweed tuile
Ingredients: 130 g Flour; 4 units.items nori sheets; 100 g Butter; 250 g Egg white; Salt; 1 units.items mold Foliage Frame; 2 units.items Avocados; 1 units.items Lemon; Pepper; 50 ml Cream; 200 g Red onion; 150 ml Sushi vinegar; 2.5 g Agar; 100 ml Water; Salt; 120 g Sugar; 5 g Fennel seed; 100 g Dutch shrimp; 1 units.items Mango; 50 ml Sushi vinegar; Ume sesame; umi bodo seaweed; Algae powder; soybean

Dutch shrimp cocktail with avocado cream, edamame, sweet and sour onion gel, mango, and seaweed tuile.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

130gFlour

4units.itemsnori sheets

100gButter

250gEgg white

Salt

1units.itemsmold Foliage Frame

2units.itemsAvocados

1units.itemsLemon

Pepper

50mlCream

Salt

50mlSushi vinegar

200gRed onion

150mlSushi vinegar

2.5gAgar

100mlWater

120gSugar

5gFennel seed

100gDutch shrimp

1units.itemsMango

Ume sesame

umi bodo seaweed

Algae powder

soybean

Preparation

Grind the nori sheets into powder in the coffee grinder.
Melt the butter.
Combine all ingredients and mix with the immersion blender.
Place the batter in the refrigerator for at least an hour.
Bake at 165°C for 8 min.
Sprinkle the tuille with algae powder after baking.

Cut the red onion into thin half rings.
Put the sugar, vinegar, fennel seed, and water in a pan and bring to a boil.
Pour the boiling sweet and sour liquid over the red onion rings, cover, and cool down.
Pour 250 ml of the onion liquid into a small pan and add the agar.
Heat this to boiling point.
Pour into a container and let cool.
Blend the gel in the blender.

Clean the avocados and put them in the blender together with the sushi vinegar and lime juice.
Blend until smooth and add the cream.
Season with salt and pepper.