Asian prawn cocktail

Peel and clean 4 Giant Tiger prawns and marinate them in 2 tbsp soy sauce, 1/2 tbsp Tabasco sriracha, 1/2 tbsp grated ginger and 1/2 grated clove of garlic

Make a dressing from 1 tbsp mayonaise, 1/2 tbsp soy sauce and 1/2 tsp Tabasco sriracha

Start filling 2 nice glasses with pieces of iceberg lettuce, cubes of mango and avocado

Panfry the marinated prawns and cut them in small pieces, the add to the glasses.

Finish with a few drops of lime juice, the mayonaise, some sesame seeds and a few leaves of coriander

(Here Stephanie Bex' original recipe in Flemish)

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Steak tartare on double fried potato

Peel a very big potato and cut out 2  90x33x20 mm rectangles, boil them about 8 to 9 mins. in salted water. Drain and cool 

Make a kosho from the zest of 1/4 lime, 1/4 lemon, 1/4 orange and 1/2 finely hacked red chili. Weigh and add 20% salt

Deep fry the potatoes in 150°C fat, 3 to 4 mins. 

Slice 125g bavette as thin as possible, then cut in tiny cubes, then hack

Mix the meat with 1/2 tbsp soy sauce, 1/4 tbsp Worcester, 1/2 egg yolk, the brunoise of 1/4 shallot and 1/4 sweet gurking, 1/4 tbsp Dyon mustard, 1/4 tbsp hacked capers. Season with salt and pepper.

Deepfry the potatoes a 2nd time, but now in 180°C fat, again 3-4 mins

Cover the French fries with the kosho, then with the steak tartare.

Finish with chives and chervil

(Here Loĩc van Impe's original recipe in Flemish)

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Tuna tataki, Osietra caviar

Brush 150g sashimi grade tuna with olive oil, then roll trough black and white sesame seeds, then panfry in a dry pan, 1 min per side

Make  a dressing from1,5 tbsp soy sauce, 1,5 tbsp rice vinegar, 2,5 tsp sesame oil and 1/2 tsp runny honey

Start plating with a tbsp wasabi mayonaise and use a fork to create ridges

Add slices of the tuna tataki and spoonfuls of Osiertra caviar

Finish with edamame and mustard cress

(Here Stephanie Bex' original recipe in Flemish)

Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle