Celeriac Aerated Shots with Ras El Hanout Steamed Tiger Prawns
These delightful little shot glasses of delicious foam with fabulous spicy tiger prawns make a perfect amuse bouche to tickle your taste buds and keep your guests very happy. I love every mouthful as it's strong in flavour but the flavours do not overpower each other. Each layer of flavour plays a role in the long lasting taste in your mouth. The inspiration for this dish came from one of my customers, a lady with fine taste and more cookbooks than me. This is an ideal party piece recipe with very little effort and maximum impact! Makes 12 amuse bouche portions or 6 starter portions.
These delightful little shot glasses of delicious foam with fabulous spicy tiger prawns make a perfect amuse bouche to tickle your taste buds and keep your guests very happy. I love every mouthful as it's strong in flavour but the flavours do not overpower each other. Each layer of flavour plays a role in the long lasting taste in your mouth. The inspiration for this dish came from one of my customers, a lady with fine taste and more cookbooks than me. This is an ideal party piece recipe with very little effort and maximum impact! Makes 12 amuse bouche portions or 6 starter portions.
- 1 pinch salt
- 1 tbsp olive oil
- pepper freshly ground
- 12 ea tiger prawns heads and shells removed, black veins removed
- 1/4 tsp ras el hanout ground
- 1/2 tsp paprika, smoked ground
- 30 grams butter, unsalted
- 400 grams celeriac
- 500 grams chicken or vegetable stock
- 50 grams double cream
- 2 tbsp cress freshly cut
- Carbohydrate 0.17462625 g
- Cholesterol 16.125 mg
- Fat 6.93555750036184 g
- Fiber 0.0695625 g
- Protein 0.09249375 g
- Saturated Fat 3.97167750004996 g
- Serving Size 1 1 Serving (10g)
- Sodium 582.327375000007 mg
- Sugar 0.10506375 g
- Trans Fat 0.4490662500098 g
- Calories 62 calories
Step-by-step
- Marinate the prawns before you start to make the soup: pat them dry with kitchen paper and place them in a mixing bowl. Add the oil, the ? tsp Ras-el-Hanout, smoked paprika, salt and pepper. Stir to coat the prawns then set aside.
- Weigh the butter, celeriac and the ? tsp Ras el Hanout into the TM bowl. Chop at Speed 6 for a few seconds then cook 8 minutes/100?C/Speed 2.
- Cook again for a further 2 minutes/Varoma Temperature/Speed 2.
- Add the stock and cook 12 minutes/100?C/Speed 2. While the soup is cooking, place the marinated tiger prawns in the Varoma tray. Place the covered Varoma on top of the TM lid for the last 6 minutes of the cooking time, turning them after 3 minutes.
- Remove the Varoma, keep the prawns warm. Add the double cream to the soup and blend 1 minute/Speed 9. Taste and add salt and pepper if desired.
- Pour the soup in to the cream whipper. Secure the lid and charge with two N?O gas pellets, shake vigorously and squirt the foamy soup into 12 warm shot glasses (for amuse bouches) or 6 warm small cups (for starters). Skewer the prawns onto wooden toothpicks and serve the soup with the skewered prawns. Garnish with sprigs of cress.
The Role of Aromatics
Ras el hanout is a complex spice blend varying widely by merchant, meaning the exact proportions of cumin, coriander, and cinnamon change from jar to jar. Freshly ground whole spices release volatile oils immediately upon contact with hot butter, creating a sharper top note than stale pre-ground powders sitting in a pantry. When steaming the prawns over the celeriac soup, turning the crustaceans at the three-minute mark ensures even heat distribution without over-coagulating the delicate proteins.Equipment and Yield Considerations
Thermal whippers require specific operating temperatures to maintain stable foams. A Gourmet Whip can hold warm preparations in a water bath not exceeding boiling point for up to one hour without splitting the emulsion. Doubling the batch requires running the thermal cooker in sequential rounds rather than overloading the bowl, as excess volume prevents the blades from achieving the vortex required to break down root vegetables smoothly.
