Martín Berasategui’s smoked prawns - Saborea España

Recipe for the stock
Fry the onions and garlic in the oil until golden brown. Add the leek and fry until golden and then stir in the tomatoes and fry lightly until the mixture starts to stick.
 Add the lobster heads and mantis shrimp and sauté. 
When the bottom of the pan is dry, add the brandy and flambé.
 Add the water and salt and cook for four hours over a very low heat. Strain and clarify.


How to prepare the prawns
Boil the prawns and remove the shell, leaving the head and tail. Remove the vein and insert a kebab skewer through the tail to the head.
 Cook in the oven at 100ºC for three minutes.


For the smoked effect
Grind the smoked tea in a blender (Lapsang souchong).


How to prepare the beansprouts
Heat up the beurre noisette and sauté the beansprouts. Season and serve up on plates as a base.


Presentation and finish

Place the sautéed bean sprouts on plates and arrange the cooked prawns on top.
 Sprinkle with the tea powder and serve the stock separately.


    Ingredients for the stock
  • 8 lobster heads
  • 3 kg of mantis shrimp
  • 4 onions
  • 10 carrots
  • 3 leeks (cut lengthwise)
  • 30 l water
  • 180gr Salt
  • Oil
  • 5 tomatoes (diced)
  • 200 gr brandy

  • 8 cloves of garlic
Ingredients for the prawns

  • 10 Vinaròs prawns
Ingredients to create the smoked effect

  • Smoked tea - 1/2 teabag
Ingredients for the bean sprouts

  • 1 bag of bean sprouts
  • beurre noisette
  • salt
  • Category