William Ledeuil’s Prawn and Raw Mango Tartare


William Ledeuil’s Prawn and Raw Mango Tartare

Restaurant recipe by Kitchen Galerie, Paris, for: Galets dorés Galets Dorés Mourgues du Grès
www.zekitchengalerie.fr

Ingredients (serves 4):

  • 8 raw king prawns
  • 3 green asparagus
  • 1 raw green mango (or unripe yellow)
  • 2 sprigs of coriander
  • 2 sprigs of Thai basil
  • 4 stalks of lemongrass
  • 1 small yellow mango (ripe)
  • 1 tablespoon of turmeric powder (10g)
  • The juice of 1 yellow lemon
  • 4 tablespoons olive oil
  • 1 clove of garlic
  • Celery salt (if unavailable, regular salt)

1. Peel the asparagus and cut them in fine slices with a mandoline or a knife. Pan-fry it quickly with one stalk of lemongrass cut in half, one clove of garlic (halved) and one tablespoon of olive oil.

2. Sear the king prawns for 3-4 minutes with a stalk of lemongrass cut in half and one tablespoon of olive oil.

3. Peel the raw green mango and cut it in fine slices with a mandoline or a knife. Set aside 8 beautiful slices and cut the rest in fine squares.

4. Peel the prawns, cut them up finely and mix with the green mangoes, finely chopped coriander and Thai basil, 2 tablespoons of olive oil and some celery salt.

5. Peel the yellow mango and dice it. Mix with 2 stalks of lemongrass, turmeric, lemon juice and 2 tablespoons of olive oil. Strain it.

6. Place the mango-turmeric sauce in the centre of the plate, place one slice of mango, 2 spoons of the tartare, and cover it with another slice of mango and the asparagus.

Tip: buy the lemongrass in a large quantity and freeze it so you can use it whenever you need. You can substitute the Thai basil with mint. You can also serve the asparagus raw and not strain the mango sauce to make it easier.