Cooking the prawn
Cook the prawns slowly in salted water for 2 and a half minutes.
Cool and store.
Essence of the heads
Use a food processor to mash up the heads of the prawns for 10 minutes at 90º. Add sunflower oil to create a pulp.
Strain and store.
Blend all ingredients into a smooth mousse.
100gr lime juice
1/2 clove of garlic
Marinade in the fridge for an hour, then strain and squeeze contents to get all the juice out.
Add 1gr of soya lecithin.
Blend all ingredients together until the mix becomes frothy.
100gr olive oil
40gr apple vinegar
20 gr honey
10 gr Dijon mustard
Blend all the ingredients together until they make the vinaigrette dressing.
Shallot rings, roast pepper, coriander shoots, extra virgin olive oil caviar.
Marinade the prawn in the vinaigrette and then put on a plate like a salad serving.
Advice from the chef:
Try to eat all ingredients together in a spoonful.
Our chef tells us how his creative idea came about:
"Gran Canaria boasts some fantastic products and wonderful basic ingredients.
Specifically for this recipe, I use Mogan red prawns as a main ingredient, and try to give it a modern or cutting edge touch to local Gran Canarian cuisine, together with some French, South American and Asian influences."
Our 18th 'dish-enhancing' secret ingredient
A little secret at some of the finest restaurants at the south of Gran Canaria is the red prawn, which is still fished on a small scale in Mogán.
It is usually grilled, and doesn’t require any special dressing to bring out one of the best flavours from the sea.
Learn more about artisan fishing in Gran Canaria.