Forrest Gamba

Summary

Ingredients

• 1 shallot (s)
• 10 g iner
• 250 g shrimp (s), (ready to cook), without head or shell
• 1 ½ teaspoon lemon juice
• 2 tablespoon breadcrumbs
• 2 teaspoons ketchup
• 3 tablespoon mayonnaise
• 0.5 teaspoon ½ horseradish
• 1 dash cognac
• 1 dash Tabasco
• 1 clove garlic
• salt and pepper
• 80 g beetroot, (cooked), from the vacuum ba
• 120 g samphire
• 4 tablespoon olive oil, + oil for shaping the patties
• 2 burger buns

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Instructions

1. Finely dice shallot. Peel and finely dice the ginger. Finely chop the prawns or use a lightning chopper. Mix with 0.5 teaspoon lemon juice, breadcrumbs, ginger and shallots in a bowl. Form 2 patties from the mixture with lightly oiled hands and place in the freezer for 10 minutes on a plate covered with cling film.
2. For the cocktail sauce, stir together the ketchup, mayonnaise, horseradish, cognac and Tabasco and season with lemon juice, salt, pepper and sugar.
3. Cut the beetroot into slices. In the meantime, clean the samphire, cutting off any dry ends. Wash the samphire and drain very well, pat dry on a kitchen towel. Cut the garlic into slices.
4. Heat 2 tablespoons of oil in a pan. Fry the garlic in it until light brown. Add samphire and stir briefly for 2 - 3 minutes. Season to taste with a little salt, pepper and a few squirts of lemon juice. Keep warm.
5. Heat the rest of the oil in a pan. Season the patties with salt and pepper and fry for 3 - 4 minutes on each side. In the meantime, place the rolls in a steaming basket and steam over boiling water for 2 - 3 minutes.
6. Halve the rolls horizontally. Brush the buns with cocktail sauce and top with beetroot slices, seaweed and patties. Cover with another layer of seaweed, drizzle with the cocktail sauce and finish with the bread roll lids.

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