toodle.

Pancetta King Prawns, Pecorino and Pear Foam and a Beetroot and Apple Salad

Crispy pancetta-wrapped prawns served with airy cheese-pear foam and a vibrant beetroot, apple, and mandarin salad.

SeafoodSaladPancettaPrawnsMolecular Gastronomy
Estimated Nutrition
Calories
845.2
kcal / serving
1690.4 kcal total
Carbs
42.3g
per serving
84.6 g total
Fat
59.1g
per serving
118.2 g total
Protein
39.2g
per serving
78.4 g total
Cook Time
10
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Flour
CondimentsSauces
1
tbsp
White Wine Vinegar
Dairy
125
ml
Single Cream
110
g
Pecorino Cheese
finely grated
2
piece
Eggs
free-range, beaten
Fruits
2
piece
Pear
peeled, cored
1
piece
Granny Smith Apple
peeled, cored, finely diced
1
piece
Mandarin Orange
peeled, pith removed, segmented
0.5
piece
Pear
cored, sliced lengthways
Meat
6
slice
Smoked Pancetta
thinly sliced
NutsSeeds
1
tsp
Smoked Paprika
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
6
piece
Mint Leaves
finely chopped
1
handful
Flat leaf Parsley
chopped
OilsFats
2
tbsp
Vegetable Oil
for frying
2
tbsp
Olive Oil
Other
0.5
tsp
Xanthum Gum
Seafood
6
piece
King Prawns
raw, peeled, de-veined
Vegetables
4
piece
Beetroot
cooked, peeled, finely diced

Method

1
2
3
4
5
6
7
8
9
10