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Sweet and sour mini cucumber, prawn in miso with yuzu, lime cream and Harinori seaweed

Asian dish consisting of: sweet and sour mini cucumber, prawn in miso with yuzu, lime cream and Harinori seaweed.

This recipe was specially created for the opening of HANOS Maastricht.

Ingredients

Sushi Su rice vinegar
Cucumber

Miso with yuzu
peeled shrimp
Lime juice

harinori seaweed
Crème fraîche

Preparation

  1. Cut the cucumber to the desired length and place in a vacuum bag, pour the Sushi su vinegar over it and vacuum seal until use.

  1. Marinate the prawn in the miso and place in a vacuum bag.
  2. Cook sous-vide for 35 minutes at 54 degrees, then cool immediately.
  3. Preparation method for Lime Cream
  4. Season the crème fraîche with lime juice, salt, and pepper, and place in a piping bag until use.

  1. Stand the cucumber upright and pipe a little cream on as a base for the shrimp, then place the shrimp in.
  2. Finish with extra cream and the Harinori.