Gastronomixs

Slow-cooked Argentinian king prawns with leeks and calamansi

Chef Stefan van Sprang and Maître Sommelier Robbert Veugenaar own Aan de Poel restaurant. Aan de Poel was opened in 2007 on the shores of a quiet lake in Amstelveen. In 2009, the restaurant, which can seat 80 people, was awarded its first Michelin star, and received its second star four years later.

Stefan grew up in Tilburg, in the province of North Brabant, and was educated at the hotel school there. As the son of a chef and an oenologist, Stefan learned about gastronomy from an early age and always knew that he wanted to become a chef. When he was given the opportunity for an internship, he decided, in sharp contrast to his fellow students who started working at hotels, to take up a position at catering company Maison van den Boer in Veghel. After graduating, Stefan started working at De Swaen** restaurant in Oisterwijk. After this he worked at several other Dutch Michelin-starred restaurants before opening Aan de Poel in 2007.

In addition to the standard menu, Stefan creates a new six-course menu every four weeks. Together with his team, Stefan cooks seasonal dishes inspired by classic French and international cuisine. A selection of his best dishes also feature on the menu of De Kersentuin restaurant of Bilderburg Garden Hotel in Amsterdam.

To celebrate the ten-year anniversary of the restaurant, Stefan and Robbert published a limited edition culinary inspiration book which gives a glimpse behind the scenes and a reflection on the past ten years at the restaurant.

Creation by Stefan van Sprang, Aan de Poel** restaurant, Amstelveen, The Netherlands.

Slow-cooked Argentinian king prawns with leeks and calamansi

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Ingredients

200

g

crab, shredded

50

g

sushi vinegar

80

g

egg whites

20

g

lime juice

5

g

lemon juice

As needed:

g

Xantana (until bound)

As needed:

g

salt

600

g

sunflower oil

220

g

calamansi puree

230

g

sugar water

5

g

gluco

1.5

g

Citras

25

g

Gelcrem Sosa

1

 

Argentinian king prawn

4

l

soybean oil

200

g

galangal

200

g

ginger

200

g

lime leaves

3

kg

leek

100

g

butter

300

g

chicken stock

1

 

brioche

 

 

caviar

Preparation method: crab crème
  • Blend all the ingredients together in a thermo blender and add the 600 g sunflower oil drop by drop until a firm, mayonnaise-like structure is formed.
  • Pour into a squeeze bottle and store until needed.
Preparation method: calamansi balls
  • Combine all ingredients.
  • Pour into a squeeze bottle.
  • Add drop by drop into an alginate bath to create tiny balls.
Preparation method: king prawn
  • Infuse the galangal, ginger, and lime leaves in the oil for sixteen hours at 54°C.
  • Strain the oil.
  • Clean the king prawn by removing the shell and the intestinal tract.
  • Heat the oil to 56°C.
  • Confit the king prawn with the head attached in the oil at 56°C for about eight minutes until done.
Preparation method: leeks
  • Cut leek barrels of about 1.5cm long.
  • Fry the leek barrels in a pan until golden brown.
  • Add the butter and the chicken stock.
  • Bring to the boil and cook until the chicken stock has been mostly reduced and the leeks are cooked.
Preparation method: brioche circles
  • Cut the brioche into 4mm thick slices on the meat slicer. You can freeze the bread first if necessary.
  • Use a small cutter to cut circles out of the slices (size 3 from a standard cutter set).
  • Place on silicone baking trays and bake in the oven at 140°C until crispy.
Finishing & presentation
  • Place the prawn on the plate and arrange a little caviar over the top.
  • Place the calamansi balls around the prawn.
  • Pipe the crab crème on the brioche circles.
  • Warm the celery barrels in the oven for two minutes at 180°C.
  • Serve immediately.

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