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

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.