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Portuguese Algarve Prawn


Cooking Time: 30 minutes

Total Time:  40 minutes

Serving: 4 servings

For serving the first dish, we recommend preparing this exquisite prawn plate that will delight all your guests. 

This recipe has been prepared by the famous Portuguese Chef, Henrique Sá Pessola, 1 star Michelin winner with his restaurant Alma in Lisbon, Portugal.

For wine pairing, we recommend pairing this excellent dish with Mingorra Alvarinho 2020,  a great white Alentejo wine, from Portugal. The good intensity and aromatic complexity of the white wine from Alentejo together with the fruity and floral aromas, will pair perfectly with this fish recipe.  


Main Ingredients

120g of bread without crust
1 clove of minced garlic
20g salicornia
20g sea lettuce
2g chopped coriander
250ml of seafood broth
20ml extra virgin olive oil


Remaining Ingredients

8 prawns from the Algarve 80/100g each
1 tb Extra Virgin Olive Oil
1 tb Salt Flower
4 sea lettuce leaves
40ml egg yolk cooked at low temperature and beaten
40ml shellfish oil
40ml shellfish emulsion
500 ml beaten shrimp broth with main herb
1.5g soy


Step 1

Saut├ę the garlic in olive oil for one minute. Add the bread and mix for one to two minutes. Gradually, add the┬áseafood broth and cook the bread until it softens well. Add the salicronia, sea lettuce and coriander and mix well. Taste and adjust the seasoning.

Step 2

Heat the prawns previsouly seasoned with extra virgin olive oil and fleur de sel for one minute in the pan. Heat the bread soup (first step) and place it on a plate with a ring. Place a little egg yolk at a low temperature and the crustacean emulsion in the center of the soup. Cover the soup with the sea lettuce leaves, place the prawns on top and emulsify the previosuly heated shrimp and lemongrass broth with the soy. Cover the prawns with the foam and finish with a drizzle of crustacean oil. 

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