Recipe: purple shrimp from Gallipoli, seaweed, and green curry coconut sauce
Ristorante Berton – Milan
Ingredients
- Coconut milk, ginger, garlic, lemongrass, green curry paste, basil, blanched chard, lime juice, salt.
- Pasteurized egg whites, sunflower seed oil, shortcrust flour, Trisol, water, tahini sauce, shrimp powder.
- Shrimp heads, Worcestershire sauce, butter, onion, brandy, cherry tomatoes, cream.
- Proespuma (hot).
- Sea lettuce, Kuzu, water-soluble green coloring, Nori seaweed.
- Dulse seaweed, white wine vinegar, sugar.
- Kombu seaweed, soy sauce, rice vinegar, brown sugar, seed oil.
- Shrimp, extra virgin olive oil, Maldon salt.
Method
Bring the coconut milk to a boil with the green curry paste and cook for 5 minutes. Add ginger, garlic, and lemongrass, then leave to infuse for 1 hour. Strain, cool, and blend with chard and basil. Adjust with lime juice and salt, then strain again.
Blend the shrimp heads with Worcestershire sauce, cook at 70°C for 7 minutes, strain, season, and reduce. In a separate preparation, sauté onion in butter, add shrimp heads and roast. Add chopped cherry tomatoes and bring to a boil. Deglaze with brandy, then add water and cream and reduce by one third. Strain and finish with the reduced shrimp sauce. Blend with Proespuma and transfer to a siphon, keeping it at 60°C.
Blend all ingredients for the crisp until smooth. Pour the mixture into a waffle iron with a shrimp head in the center, press and cook for 4 minutes. Cut into shape and let cool.
Boil sea lettuce in water and leave to infuse for one hour. Cool, add Kuzu and blend, then incorporate the green coloring and bring back to a boil. Spread onto silicone mats and dry overnight at 70°C. Fry briefly in hot oil and drain, finishing with Nori powder.
Bring water, vinegar, and sugar to a boil, cool, and pour over the Dulse seaweed. Marinate for at least 2 hours. Prepare a marinade with soy sauce, rice vinegar, brown sugar, water, and oil, bring to a boil and cool. Rehydrate the Kombu, cut into squares, vacuum-pack with the marinade overnight, then cut into segments.
Sear the shrimp on one side with olive oil and season with Maldon salt. Arrange the shrimp sauce in a circle at the center of the plate, pour in the green curry coconut sauce, add the shrimp and seaweed, and finish with the crispy element. Serve the shrimp crisp separately with the crustacean espuma.
Pairing
Purple shrimp take center stage, with iodized notes from seaweed, the spice of curry, and the roundness of coconut sauce. A bold combination that pushes the palate and calls for balance. Prosecco DOC Brut brings everything back into harmony: fresh, precise, essential.
