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Garlic purée and prawn tuile

Making the tuile with prawn oil gives it a nice consistency.

Makes 1200g of batter. 

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Allergens and dietary requirements

  • Egg
  • Gluten
  • Crustaceans
  • Pescetarian

Ingredients

350
ml
grapeseed oil
50
g
pointed sweet pepper
50
g
banana shallot
10
g
yellow madame jeanette pepper
175
g
shrimp heads and shells
350
g
egg white
360
g
flour
40
g
sugar
20
g
garlic paste
20
g
salt

Scale recipe

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