Mix 1 tbsp sea salt with the zest of a lime
Finely slice a shallot.
Blend 1/2 avocado with the juice of 1/2 lime and 1 tsp mayonaise, transfer to a pipingbag
Slice the other half of the avocado into cubes
Wash and dry 100g crayfish
Use a servingring to create a nice circle of crayfish, shallot, avocado and dots of avocado cream
Warm 100 ml sunfloweroil to 170°C (check by dipping in a chopstick, the moment you see air coming from its tip the temp is tight). Toen deep fry basil leaves crispy and translucent in about 10 sec
Serve as shown, finish with a bit of the lime salt. Feeds 2
(Here the original recipe by Studio Philippi in Dutch)
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