PINA COLADA PRAWNS
I am a big-time fan of Heston Blumenthal and his Molecular Gastronomy,
though I have never tried it before but was always curious to know how it worked.
PINA COLADA PRAWNS ON PINEAPPLE SALSA SERVED WITH FETA CHEESE MOUSSE AND COCONUT CAVIAR.
I know the name of the dish is just too long but could not skip any of the element as all make it well-balanced dish.
I made coconut caviar as I found it goes well with the pina colada theme of the dish
There is a video of me making the caviar in my blog post make sure to check it out as it was very exciting 🙂
This dish is made up of four elements: Pina colada prawns Pineapple salsa Feta cheese mousse Coconut caviar ( Molecular Gastronomy)
This dish is made up of four elements:
Pina colada prawns
Feta cheese mousse
Coconut caviar ( Molecular Gastronomy)
PINA COLADA PRAWNS:
1 tsp ginger
2 tsp garlic
Salt and pepper to taste
1 tbsp chopped parsley
1/2 cup pineapple juice
2 tbsp coconut powder
For Coating :
2 tbsp cornflour
1/2 cup dry coconut powder
Marinate the clean and deveined prawns in all the ingredients stated above and leave in fridge for at least 20 minutes.
After 20 minutes coat the prawns with cornflour and dry coconut mix well.
Preheat the Air fryer at 180 deg for 10 minutes. Place the prawns gently on the tray and spray or brush with oil and cook for 8 minutes or until done.
2 cups pineapple finely chopped
1/2 cup chopped parsley
1/4 cup finely chopped onion
1 green chilly finely chopped
2 tsp lemon juice
salt to taste
Mix all ingredients together in a large bowl, cover and chill until ready to use.
FETA CHEESE MOUSSE:
1 cup Feta Cheese, softened
1/2 cup Cream Cheese
1/4 cup Heavy Cream
Mix feta, cream cheese, and 1/4 cup heavy cream until smooth.
COCONUT CAVIAR (MOLECULAR GASTRONOMY)
I have followed the above link instead of Balsamic vinegar I have used coconut milk