For 4 portions:

1 pack wonton wrappers
15 – 20 prawns (about 400 g), size 16 – 20
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp potato starch
2 tbs soy sauce
100 g mushrooms
1 spring onion
10 g cilantro

Dip:

100 ml white yoghurt
3 tbs Sriracha
1 tbs sesame oil
2 tbs soy sauce
1 tbs rice vinegar
1 tbs icing sugar

Peel the prawns, devein them, rinse and chop to smaller pieces. Mix with the rest of ingredients and finely chopped mushrooms. The starch helps to catch the excess water.

I found out that mushrooms work really well, if you need to add some moisture to meat. When I was making venison burgers for the first time, they tended to get dry and overcook easily. Adding one fifth of the overall weight to the meat made the burgers super juicy. So why not trying with wontons! Of course, prawns wouldn’t really dry out, but I wanted the mixture to be really juicy and that worked perfectly.

Wonton wrapping is not that easy. The method that works best for me is putting together the edges into pyramid shapes. You need to realise, that wonton wrappers are usually rectangular shapes, so if you want squares, you need to cut off a piece on one side. Wet the sides a bit with water mixed with some starch and then just join together the opposite corners. Lightly press together with your fingers.

Prepare the dip by mixing all the ingredients together and adjust the seasoning if needed.

Steam the wontons for about 5 minutes, we use a bamboo steamer. You can even add some veggies, such as broccoli or bok choy.

Serve with the dip, veggies and enough paper towels. Enjoy!

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For 2 portions:

14 tiger prawns
200 ml coconut milk
1 tbs five spice
200 g grated coconut
200 g plain flour
1 egg
200 ml sunflower oil
2 tbs Sriracha
oil for frying
1 cucumber
20 g dried wakame
salt and pepper

First, we need to peel and devein the prawns. Season with salt and pepper, immerse them in coconut milk and let them rest, even overnight would be great.

Dry the prawns and coat them in the mixture of five spice and flour. Separate the egg white from egg yolk: mix the egg white with coconut milk that you used for marinating the prawns and add some flour with spice, just enough to thicken the batter a bit. Soak the prawns in the batter and coat them in grated coconut. You can even use regular breadcrumbs, half by half with coconut.

Fry the prawns at 170 degrees until golden for about 2 to 3 minutes. Once they are ready, take them out and season with salt immediately: when they are still hot, the salt dissolves really well.

The mayo is pretty easy to make, we only need the remaining egg yolk and 200 ml of oil. Whisk in the oil really slowly, drop by drop. Season with salt and add Sriracha (depends on you personal taste and courage).

Immerse the wakame in water and let it soak, 15 minutes is enough. Dry the seaweed, mix it with lime juice, thinly sliced cucumber and season to taste. It’s an amazing light salad. Ready to go, enjoy!

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For 1 portion:

6 shrimps (size 31-40)
20 ml mint oil
2 g maltodextrin
1 lime
Curry Orange spice
30 ml white wine
30 g butter
200 ml milk
200 ml chicken stock
2 g lecithine
150 g cauliflower
salt and pepper

Afrika Spritz

40 ml strong rooibos tea
60 ml Aperol
60 ml Prosecco Spumante
2 splashes Orange Bitters

Granita

100 ml blood orange juice
10 ml juiced ginger
30 ml  vanilla sirup (500 ml water, 500 g sugar, 2 vanilla beans)

Clean and peel the shrimps, season and set aside. The best ones are chilled: we got them from our great Seefish partners (check out the site, the shop and the bistro are located in Dlouha Street), so thank you very much.

Blanch the shrimps in slightly salted water until they done, preferably for about 2 minutes. Then drizzle them with some olive oil and let them rest. This recipe is cold, so it does not matter if they cool down.

Sweat the curry spice in the half of the butter, until you feel the wonderful scent. Add white wine and let the alcohol boil out, add broth and cook for about 5 minutes. Then add 100 ml of milk, lecithin and do not cook anymore: the foam should be around 60 degrees when you make it otherwise it will not hold properly. Finally, put the rest of the butter in and before serving the foam, gently blend it with hand mixer – it is better to make it in a bigger container and keep the mixer on the side, the foam has more space to form.

You can make cauliflower cream like we did in some previous past recipes – put cauliflower florets into milk and cook for about 10 minutes. Season with salt and move them to a higher pot, blend with hand mixer and add a little butter.

The mint snow is done by mixing maltodextrin with a small amount of mint oil. Grate a lime zest into it. You can create a granita very simply – mix all the ingredients and let it freeze. Use a fork to scrape it. Then put it in a glass, mix all the ingredients for a drink together and mix it well. You can just eat the granita with it or put it inside the drink – both ways works.

Place all the ingredients on a serving dish and finish with some salat leaves or edible flowers (or whatever grows on your balcony) and serve with the granita and Africa Spritz. It’s a bomb !!!

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For 6 portions

100 g cucumber
100 g cherry tomatoes or simply tomatoes
50 g radishes
100 g golden delicious apples
1 lemon
3 pcs prawns (peeled and deveined)
10 g wild garlic (or other herbs according to season)
20 g mangalica sausage
about 10 ml mustard vinaigrette (Czech style mustard, white wine vinegar, pinch of salt, extra virgin olive oil)
Sriracha (depends on you)

First, we prepare the vinaigrette. It is pretty simple: mix 2 tsp of mustard (dijon, English, whichever you like), 2 tbsp of white wine vinegar (you can use white balsamico, champagne or even red wine vinegar) and a bit of salt. It is the best to put everything into a closable jar, so that you can just close it and shake it! Then add about 2 dcl of extra virgin olive oil and shake it again. It really depends on what ingredients you use, you always have to season it to your taste. And the basic dressing is ready 🙂

Bring to a boil 3 dcl of water with a pinch of salt and put in the prawns for about 20 seconds. Take them out and cool them down.

If you want to use the prawns cold, it is good to put them into a pickle. Just prepare three tbs of sugar, 2 tbs of salt, and two dcl of water. Mix everything together and pickle the prawns for 20 minutes. The flavour enhances and they are great for salads and other cold dishes.

Halve the tomatoes and take the seeds out (we will use them for decoration), put a bit of the skin aside and dice some of it. Cut the cucumber into dices or as you really like: depends on your imagination. Dice the prawns, apples and sausage. Chop the wild garlic. Peel the lemon and cut the skin thinly. Mix everything in a bowl and season with the vinaigrette.

You can shape the tartar any way you want, maybe even use some mould. Combine it with bread, make some crostini or serve it as bruschetta, all is up to you! It is a great side dish or an appetizer. It is also pretty variable: anyone can have what they prefer, whether it is kohlrabi, chilli or even ginger. You can even serve it as a vegetarian dish. Just don’t be afraid, combinations have no limit!

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