2
Remove from heat, add thyme and rosemary, and let steep for 15 minutes.
3
Strain and set aside.
For the thyme and rosemary oil
Ingredients
100 g Extra virgin olive oil
5 g Fesh thyme
3 g Fresh rosemary
Directions
1
Mix oil with the fresh thyme and rosemary.
2
Seal in a sous-vide bag and cook for 3 hours at 64ºC.
3
Strain and set aside.
For the prawns
Ingredients
16 ea Large prawns (each 50g)
16 ea Skewers (20cm long each)
Directions
1
Peel the tail of the prawns, leaving the last ring intact.
2
With a shellfish knife, remove the intestine without breaking the flesh.
3
Insert a skewer into each prawn, starting at the tip of the tail and coming out at the head, so that each prawn is perfectly straight.
4
Refrigerate.
Presentaion
Ingredients
20 g Gluten free Soy Sauce
16 Fresh rosemary flowers
Directions
1
Bring the thyme and rosemary infusion to a boil in a saucepan of at least 15 cm high.
2
Boil the prawns, introducing the heads in the water for 30 seconds, and then briefly scald the tail. The goal is to have the head cooked but the meat of the tail to remain raw and hot.
3
Remove the skewers from the prawns with care, making sure not to break and arrange the prawns on a plate.
4
Dress each prawn with a few drops of thyme and rosemary oil, place a fresh rosemary flower on each of them, and then on top spray Soy Sauce(GanJang) to finish.
