Carabineros with a crust

This recipe from Elena Arzak uses carabineros, a type of giant red prawn. The 'crust' in the recipe's name refers to a crisp made from baked kiri mochi, that is used to top the sautéed carabineros tails, and garnished with slivers of kombu seaweed, pistachio and herbs. The red mojo sauce is made with two different types of Spanish peppers - choricero and piquillo - which are sweet and fruity rather than hot.

First published in 2022
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Ingredients

Metric

Imperial

Carabineros

Pickled red onion

  • 1 red onion, peeled and cut into strips
  • salt
  • 80g of cane sugar
  • 300g of water
  • 35g of cider vinegar

Green mojo

Red mojo

Kiri mochi cracker

For garnish

Equipment

  • Vacuum bag and machine
  • Silpat mat
  • Thermomix

Method

1

Season the prawns. Put them in a vacuum bag along with the rest of the ingredients

2

Vacuum pack the whole mix at 80% and store in the fridge for 3 hours

3

Meanwhile, make the pickled red onion. Cut the onion into a fine julienne and season it

  • 1 red onion, peeled and cut into strips
  • salt
4

Put the sugar, water and vinegar in a pan and bring to a boil. Once boiling, pour over the onion. Let cool and consume any leftovers within 24 hours

  • 80g of cane sugar
  • 300g of water
  • 35g of cider vinegar
5

For the green mojo sauce, add the spinach to a pan of salted, boiling water. Once cooked, cool in ice water and drain well

6

Blend the spinach in the Thermomix together with the rest of the ingredients, adding a splash of water if needed. Season and set aside

7

For the red mojo sauce, sauté the chopped piquillo peppers in a pan with oil for 5 minutes

8

Blend together with the rest of the ingredients. Season and adjust to taste with a little more sugar if needed

9

For the mochi, first preheat the oven to 180°C/gas mark 4

10

Grate the mochi onto a Silpat, making circles roughly 6cm in diameter. Add a little julienned kombu on top

  • 50g of kiri mochi
  • 50g of dried kombu, rehydrated and julienned
11

Bake the mochi between two Silpats for 22 minutes

12

Remove the top Silpat and sprinkle the crackers with ground pistachio. Add the dill once the crackers have cooled

13

Once ready to serve, drain the prawn tails and sauté them until cooked through

14

In the middle of the plate place a little red mojo then the prawns. Top with a little pickled onion

15

Place the mochi and kombu crisp on top of the prawns

16

Dot the red and green mojo sauce around the prawns. Garnish with dill and rosemary

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The third generation of Arzaks to run the eponymous restaurant, Elena Arzak has maintained the three Michelin stars awarded to the restaurant back in 1989 and kept the Arzak name at the top table of the restaurant world.

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