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Shiso Green Tempura with Carpaccio and Egg Yolk Cream
Ingredients
- 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
Method
- 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
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