Summary

Ingredients

• 12 shrimp (s)
• Vanilla - salt
• Black pepper from the mill
• Olive oil, for marinating
• 500 g carrot (s)
• sugar
• 150 ml milk
• 20 g butter, cold
• 100 ml oil, (peanut oil)
• salt

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Instructions

1. Peel and devein the prawns. Then wash and pat dry. Marinate in a little olive oil with pepper.
2. Wash and peel the carrots, cook in salted water until soft. Catch the cooking water when draining. Puree the carrots with 500 ml of cooking water and season with salt, sugar and black pepper from the mill. If you don`t like the consistency, strain the mixture through a sieve.
3. Heat 25 ml of the cooking water with milk and 2 tablespoons of carrot puree, fold in the cold butter. Then add the peanut oil and froth up with the hand blender.
4. Remove the prawns from the marinade, season with vanilla salt and fry briefly in a pan. Stick three prawns on a skewer for each guest.
5. Pour the hot puree into glasses or glass soup cups, pour the foam on top and garnish the latte macchiato with the prawn skewer. Serve immediately.
6. The carrot puree can be prepared and heated the next day. If the taste is not intense enough, you can add freshly squeezed carrot juice. The foam and prawns should be cooked just before serving.