Shrimps, Balsamic Cream and Floral Pearls

  • 400 g of whole raw prawns or prawns
  • 1/4 glass of fruit juice (tropical coconut)
  • 2 tbsp orange honey
  • 2 tbsp of balsamic vinegar cream
  • Floral pearls – balsamic fir cream (decoration)
  • 20 crushed pistachios
  • 2 mandarins or 2 untreated oranges
  • 1½ liter of salted water (coarse salt)

  • 12 cocktail spoons
  • Put the whole prawns in salted boiling water, for 2/3 minutes (they should be just pink). Drain and shell them.

  • Peel the mandarins and remove the supremes with a knife.
  • In a pan, reduce the fruit juice with the honey and the cream of balsamic vinegar.

  • As soon as the sauce thickens, caramelize the supremes with the peeled prawns for 1 to 2 minutes. Let cool slightly.

  • PRESENTATION. Place in the bottom of the spoons 1 or 2 supreme with 2 caramelized prawns. Sprinkle with crushed pistachios and balsamic pearls.