Red Prawn Tartare with Sesame
and Ginger and Lime Coconut Milk
Ingredients
Nudo & Crudo 2 packs
Coconut milk 80 g
Toasted sesame q.s.
Sesame oil q.s.
Fresh ginger q.s.
Lime q.s.
Salt and pepper q.s.
Method
Defrost the Nudo & Crudo packs in cold water, open them, drain and finely chop with a knife.
Season with sesame oil, toasted sesame, salt and a pinch of crushed pepper; create quenelles using two teaspoons and place in the fridge.
In a jug, blend the coconut milk with ginger and lime (zest and juice) and, if necessary, thicken with a little carob seed flour.
Plating — Arrange strips of flavored coconut milk on the plate and place three Nudo & Crudo quenelles on top. Garnish with ginger slices and fresh rocket.