Gamba Recipe
Santa Barbara spot prawn, lime compote, roasted tomato purée and shrimp dashi
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Ingredients
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Main Ingredients
For Lime Compote
Method
Preparation of Lime Compote
- 1
Make the Lime Compote
In a small saucepan, combine 1 cup of lime juice, 1 tablespoon of sugar, and the zest of 1 lime. Heat over medium heat until sugar is dissolved. Remove from heat and let cool.
Roasted Tomato Purée
- 2
Prepare the Roasted Tomato Purée
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until soft. Remove from oven, let cool, and purée in a blender until smooth.
Cooking the Prawns
- 3
Cook the Prawns
In a pan, heat 1 tablespoon of olive oil over medium heat. Add the Santa Barbara spot prawns and season with salt and black pepper. Cook for about 2-3 minutes on each side until they turn pink and are cooked through.
Plating the Dish
- 4
Assemble the Dish
In a serving bowl, pour 1 cup of shrimp dashi as the base. Top with the roasted tomato purée and arrange the cooked prawns. Drizzle with the lime compote and garnish with freshly chopped cilantro. Serve immediately.