Ingredients
Preparation
- Using a meat slicer finely slice the kohlrabi, place into iced water. Use a 55mm cutter, cut out discs from the kohlrabi and return to the iced water.
- Using half the apples turn into a apple fine apple puree that’s thick enough to be piped into dots.
- The other half of the apples dice into 0.5cm dice set aside in iced lemon water to prevent oxidisation.
- Using a veg peeler peel the skin off the lemon and remove the white pith, julienne the skin, bring a pan of water to the boil and blanch the lemon zest 3 times in different water. Make a gastric stock syrup with the vinegar and sugar and some water, dice the zest finely then marinade the zest in this gastric.
- Make sure all the prawns are peeled and any internal tubes are removed or cleaned out, cut the prawn into 3.
- Take a chilled disc of kohlrabi and place the prawns in the centre, add some diced apple and lemon zest , pipe a few dots of puree and sprinkle with a very small amount of the Nepalese pepper, fold the kohlrabi over to make a half parcel and serve like a taco using a tray with ridges in it so it stands up and easy for the guest to pick up.