This dish is a wonderful and healthy appetizer full of protein and nutrients. Due to its high content of unsaturated fatty acids and skin protection vitamins A and E, avocado is a fountain of youth for the skin. For vegans it is a good source of vegetable protein and also in the low carb diet avocado plays a central role because it contains virtually no carbohydrates. Due to the many proteins, avocado makes you full for a long time. Paired with hemp seed oil, which also increases the umami effect, making the taste more full-bodied, we have processed two superfoods here. The onsen egg, which is used here only as an egg yolk, as well as the shrimp provide additional protein. Here it is interesting that the egg yolk contains more protein than the egg white itself.
Ingredients for 2 servings:
- 2 eggs
- 200g white tiger prawns -peeled
- 2 large cloves of garlic
- 4cl dry white wine
- 2cl Pernod
- 1 large avocado
- 4 medium tomatoes
- 1 medium hot yellow pepper
- 1 medium hot green pepper
- about 10 stalks of chives
- 1 lime – the juice of it
- 2 tbsp. hemp seed oil
Prepare by cooking the eggs in a sous vide pan at 54.5°c for 45 minutes, then cool. To serve, the eggs are peeled, the inside is slid into the hand where the soft egg white runs away between the fingers, leaving only the yolk in the hand. This can be assisted with a soft stream of water to remove any remnants of the egg white. Since the yolk is still very soft, care must be taken here.
Fry the shrimp briefly in a hot pan with a little olive oil, then press on the garlic cloves and add them to the pan. After a short time of further frying, the contents of the pan are deglazed with the wine and Pernod, tossed through and left on the heat for a few more seconds. Depending on the size of the shrimp, the entire cooking process should only take 3-4 minutes so that they do not become overcooked and thus too dry.
To cool, place the shrimp in a bowl and allow steaming out.
Remove the skin from the avocado, remove the pit and cut the flesh into 0.5-1cm cubes. Remove the skin from the tomatoes, cut out the stalk and make a small cross cut on the underside of the tomato. Now the tomatoes are blanched in boiling water for 15 seconds and then put directly into cold water. The skin can now be easily peeled off. Before processing, the soft core is removed, as it would release too much juice. The tomato flesh is also cut into 0.5-1cm cubes. Tomato cubes and avocado cubes are put into a bowl and mixed with the juice of the lime and the hemp seed oil. Now remove the seeds from the pepperoni and cut into small cubes, chives are cut into fine rings and both are also mixed into the salad. Before serving, season with a little salt.
To serve, we filled a ring mold with the salad, lightly pressed and covered with a circle of shrimp. The onsen egg is placed in the middle of the shrimp circle.
We served our dish with some arugula salad and slices of crostini toasted in olive oil.