Receta: Brochetas de langostinos con mayonesa de amba y sal ahumada

This prawn skewer recipe is prepared by Yann Botbol and Nathan Sebagh, the chefs of the Arpaon restaurant in Paris, with delicate skewers of freshly grilled prawns wrapped in a sucrine leaf, bathed in an amba mayonnaise with hints of mango and chili, and a little smoked salt.

Timeline

Amba Mayonnaise: In a bowl, mix the egg yolk with the mustard and a pinch of salt. Gradually whisk in the oil until the mayonnaise thickens. Add the amba spices and mix well. Refrigerate.

Garlic and ginger oil: Grate the garlic and ginger, then add the sweet paprika. Heat the oil in a saucepan to 80-90°C. Stir in the garlic, ginger, and paprika, then strain the oil. Refrigerate.

Preparing the prawns: Peel the prawns, carefully removing the heads, claws, and tails. Thread the prawn tails onto skewers. Brush the prawns with flavored oil using a brush or a pipette. Lightly brown the skewers with a blowtorch.

To finish and plate: Clean the romaine lettuce and select 4 nice leaves. Cut the lemon into wedges. On each plate, place a dollop of amba mayonnaise, add a pinch of smoked salt and a lemon wedge. Serve the grilled kebab alongside the romaine lettuce leaf in a small bowl.

To serve: Place the prawn on the sucrine lettuce leaf. Sprinkle with smoked salt, add lemon, and then dip it in the amba mayonnaise.