Black Qweti Prawns in Matcha Green Tea Ravioli
Pierre Basso Moro, Château de Germigney, Jura, France. Total time: 1hr to 2hr. Preparation time: About 30 minutes. Cooking time: Under 1 hour. Difficulty: Average. Chef's Note - About the Black Qwehli: The Black Qwehli is an exceptional organic prawn that is a source of culinary inspiration to many chefs. It's cultivated by Aquapesca, a Reunion Islands company based in Mozambique, in the Zambeze estuary. Celebrated by gourmets, this Black Tiger prawn (Penaeus monodon) weighing approximately 30 g offers slightly briny flavor and firm, white flesh.
⏱️ Prep: 30 min🍳 Cook: 60 min
Ingredients
| 500 ml | apple juice |
| 25 g | gelatin (agar) |
| 10 g | green tea |
| 0.5 | celeriac |
| 100 ml | milk |
| 100 ml | whipped cream |
| — | Espelette chili |
| — | salt |
| 300 g | stalk celery |
| 2 | green apples |
| — | lemon oil |
| 8 | large prawns (8-10/kg) |
| 50 g | butter |
| — | fleur de sel |
| — | reduced balsamic vinegar |
| — | salt (to finish) |
Instructions
Making the jelly:
- Bring the apple juice to a boil, add the gelatin and green tea.
- Strain the liquid through a very fine sieve or cheesecloth into flat containers.
- Place in the refrigerator to set.
- Once cold, cut with a cookie cutter.
Making the celery purée (cook for 40 minutes once it comes to a boil):
- Peel the celery with a paring knife. Cut into small dice and cook in enough water and milk to cover, with a little salt. Cover with parchment paper.
- Once cooked, drain and cool the celery, add the whipped cream and salt.
Preparing the garnish:
- Peel the stalk celery, cut into brunoise (tiny dice), cut the green apple (with skin) also into brunoise; season with lemon oil and salt.
- Reduce the balsamic vinegar by half. Set aside.
Main ingredient:
- Peel the prawns.
- Using a toothpick, remove the central vein. Sauté the prawns in olive oil for 2 minutes, then add a knob of butter.
Presentation:
- Place the brunoise apple and celery in the center of the plate; season with lemon oil.
- Place the sautéed prawn on top and top with the green tea jelly.
- Using two spoons, form a quenelle of celery purée and sprinkle lightly with Espelette chili.
- To finish, add a few dots of reduced balsamic vinegar.