Sous vide tiger prawns with gazpacho from red beet

  • Sous Vide Garnelen mit Gazpacho aus Rote BeteGarnelen Mit Gazpacho Heikoantoniewicz
Heiko Antoniewicz
Temps de cuisson:
15 minutes
Degré de difficulté:

Prawns (sous vide):
16 tiger prawns, peeled and deveined
60 ml lime olive oil
1 twig rosemary
40 g butter
A bit of hazelnut oil

1 cucumber
1 red pepper
3 tomatoes
5 g garlic, young
30 g almonds, peeled
500 ml red beet juice made from fresh red beet
100 g red beet granulate
30 ml red wine vinegar
4 level spoonfuls of Xanthazoon

200 g Yoghurt
5 g Algin
Maldon sea salt
Tasmanian pepper
A bit of chili oil


Prawns (sous vide):
Vacuum the prawns with the other ingredients and cook sous vide at 56°C for 15 minutes in the fusionchef sous vide water bath. Froth the butter in a pan and mix with the lime olive oil. Shortly fry the prawns in the mixture and serve.

Dice cucumber, red pepper, tomatoes and garlic. Mix with salt, vinegar, almonds and red beet granulates. Marinate in the fridge for 6 hours. Puree with the red beet juice. Strain and stir in the Xanthazoon for thickening.

Season yoghurt with salt and chili oil. Mix 1000 ml water and 5 g Algin and strain through a sieve.
Scoop the yoghurt into the Algin mixture and let it rest for approx. 5-10 minutes. Rinse in water and arrange on a plate.

This recipe was generously provided by Heiko Antoniewicz. Image: ©nito/