Shiso Green Tempura with Carpaccio and Egg Yolk Cream

• Shiso Leaves Green
• Tempura batter 
• Sparkling water
• Morar Shoots 
• Sweet Peeper
• Talpa Shoots
• Beef rib eye carpaccio
• Algae Powder Gold 
• Egg yolk 
• Olive oil 
• Mayonnaise
• Salt
• Black pepper

• Make an egg yolk cream with egg yolk, mayonnaise, olive oil, salt and black pepper. 
• Put the egg yolk cream in a pipping bag. 
• Make a thin tempura mix with sparkling water.
• Pass the Shiso Leaves Green through the tempura mix and deep fry until crispy (at least 1 day shelf life).
• Using the piping bag, pipe egg yolk cream onto the plate. 
• Also pipe some egg yolk cream on two Shiso Leaves Green tempura. 
• Layer the carpaccio on one of the two Shiso Leaves Green tempura.
• Place the second leaf with tempura on top of this.
• Place the Shiso Leaves Green tempura with carpaccio sideways on the egg yolk cream.
• Pipe a layer of egg yolk cream over this as well.
• Dress the Shiso Leaves tempura with Morar Shoots, Sweet Peeper and Talpa Shoots.
• Sprinkle Algae Powder Gold over the dish and serve. 

Recipe: Uljan Rakipi