Prawn and grapefruit salad, sushi rice timbale


(To make 4 portions)

  • 15gr Algae Powder Emerald                      
  • 4 pieces Citra leaves                                     
  • 16 pieces  cooked large prawns               
  • 12 pieces  young spinach leaves                              
  • 12 small leaves cos lettuce                                                          
  • 12 pieces  grapefruit segment                  
  • 160gr cooked sushi rice                 
  • 2 tbsp  plain yogourt                                    
  • lemon juice from ½ lemon 



  • Dress up the dish by assembling all the elements for the salad, including the prawns and grapefruit Cut 12 prawns into two length way and keep the other 4 to toss in the algae powder. 
  • Mix the plain yoghurt with the lemon juice and 5gr of Algae Powder Emerald.
  • Using half sphere silicon mould, fill 4 cavities halfway with the rice, insert one prawn in each cavity one prawn rolled into the Algae powder, and fill with the rest of the rice.
  • Take half a sphere out of the silicon mould and roll each timbale in the Algae powder.
  • Cut each timbale into two, ready to dress up.
  • Build the dishes with all the elements for the salad, including the grapefruit segments.
  • Place the timbale next to the salad, add the yoghurt dressing and dust the plates with the rest of the Algae Powder Emerald.
  • Add the Citra leaf in the middle of each plate and serve.  ​

Recipe: Franck Pontais

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