Italian
Gourmet Caprese with King Prawns
by Chef Max Mariola · 1.1M subscribers on YouTube
A gourmet twist on the classic Caprese salad, featuring raw king prawn tartare, creamy mozzarella sauce, tomato passata, and crunchy bread crumble. A restaurant-quality dish perfect for impressing guests.
- Difficulty
- medium
Ingredients
13 items- King PrawnsRaw, cleaned and diced into tartare
- 1 pcsSpring OnionUsed whole for flavor and removed before serving
- 1 pcsGarlicClove, crushed and used for flavor, then removed
- 1 pcsLemonZest only, avoid white pith
- Olive OilExtra virgin olive oil, to taste
- SaltTo taste
- Black PepperBlack pepper, freshly ground, to taste
- Tomato PassataGood quality tomato puree
- Dried OreganoDried oregano, to taste
- 50 gFresh CreamEqual parts with mozzarella, adjust quantity as needed
- 50 gMozzarellaFiordilatte or mozzarella, equal parts with cream
- BasilFresh leaves, for infusion and garnish
- BreadStale bread cut into small dice, toasted in oil with garlic until crunchy
Method
- Clean the king prawns: remove the shell and the intestinal vein. Cut the flesh into small dice (tartare).
- Prepare the marinade: chop the spring onion into large pieces and crush the garlic clove. Add them to the prawn tartare along with lemon zest, salt, black pepper, and a drizzle of olive oil. Mix well.
- Transfer the mixture to a vacuum container (like B!POD) and close under vacuum. Let marinate while preparing the other components.
- Prepare the mozzarella cream: cut the mozzarella into small pieces. In a saucepan, heat the fresh cream with basil leaves over low heat, without boiling. Remove the basil, then add the mozzarella (equal parts cream and mozzarella, e.g., 50g each). Stir until the mozzarella melts and the cream becomes smooth. Keep the basil on top for aroma.
- Prepare the bread crumble: in a pan, heat a drizzle of oil with a crushed garlic clove. Add diced bread and toast until golden and extra crunchy. Remove the garlic clove.
- Prepare the tomato sauce: in a bowl, mix tomato passata with olive oil, salt, dried oregano, and pepper to taste.
- Open the vacuum container and remove the spring onion and garlic, which have imparted their flavor.
- Assemble the dish: place a ring mold on a plate. Layer the prawn tartare at the bottom, then the mozzarella cream, then some tomato sauce, then the bread crumble. Garnish with fresh basil leaves, a drizzle of oil, and dried oregano around the plate. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
