Carrot & Ginger Velouté | Prawn Tempura
Method | Carrot & Ginger Veloute
Put the olive oil in a cooking pot. Add the onions, garlic, leek, ginger, potato and carrots. Sweat it for around 5 minutes. Add the chicken stock and cook altogether for around 20 minutes. Afterwards add the cream and boil it again for 5 more minutes. Put everything in a bar blender, blend it with a cold pieces of 100g butter. Season it and then pass it through a fine sieve.
Method | Prawn tempura
For the prawn tempura peel the prawns and remove the bowel. Put them on a piece of kitchen paper. To prepare the tempura butter use a bowl and a whisk and put inside the bowl the cornstarch, the baking powder, the baking soda, the sugar, the salt and the egg. Whisk everything and add the water until everything has a smooth consistence. Give it a rest for around 5 to 10 minutes. Flower the prawns and then put it in the tempura butter and then fry them for 3 to 4 minutes until they are golden brown. Add them to the soup and its ready to be served.
Ingredients | Carrot & Ginger Veloute
100g butter
50ml olive oil
100g potato
2 onions, peeled and chopped
60g garlic
150g leek
1,5liter chicken broth
1kg carrots peeled and sliced
60g grated fresh ginger
200ml whipping cream
Salt and White Pepper
Ingredients | Prawn Tempura
600g prawns peeled
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Oil for deep frying