Wash, peel and devein the prawns. For the prawn marinade, press the garlic cloves and mix with olive oil and a little salt and pour over the prawns. Marinate the prawns for at least 30 minutes. Prepare and preheat a grill. Briefly grill the prawns on all sides on the hot grill.
For the avocado-tomato-mango salsa, make a dressing from pressed garlic cloves, olive oil, lemon juice and orange juice. Season the dressing with salt and pepper. Peel and finely dice the avocados and mangoes. Quarter the tomatoes, remove the stones and finely dice the pulp as well. Cut the spring onions into thin rings. Put the avocados, mangos, tomatoes and spring onions in a bowl and mix carefully with the dressing, if necessary, season again with salt and pepper. Let the salsa steep for an hour.
For the vegan beetroot mayonnaise, cover the cashew nuts with water the day before and leave to soak overnight. The next day, strain the cashew nuts, catching the water. Put the cashew nuts together with the clove of garlic, salt, beetroot juice, 2 teaspoons of mustard and lemon juice in a blender and puree. If the vegan beetroot mayonnaise is too firm, you can simply add some cashew water or beetroot juice to the blender until the desired consistency is achieved. Pour the vegan beetroot mayonnaise into a serving bottle.
For the white aioli, put 100 ml whole milk, 2 cloves of garlic and a little salt in a beaker and puree using a blender. Gradually add the sunflower oil and process everything into an aioli. If the aioli doesn`t get thick after a few minutes, just keep adding sunflower oil until the desired consistency is achieved. Pour half of the aioli into a serving bottle.
For the hot pink Sriracha aioli, add 1 to 2 tablespoons of Sriracha sauce (to taste) to the remaining aioli and mix. If the spicy aioli becomes too thin, simply add some sunflower oil again and mix with a hand blender until the desired consistency is achieved. Pour the hot pink aioli into a serving bottle.
For the small flatbreads, crumble the yeast and mix with lukewarm water, sugar, salt and baking malt. Put the yeast water with the wheat flour in a bowl and knead. It should become a sticky batter. Let the dough rise for 30 minutes. Now line a baking sheet with parchment paper and spread the cornmeal on the kitchen worktop. Spread several small amounts of dough on the corn flour with wet fingers. Dry your hands, roll the flatbreads in the cornmeal and place them on the prepared baking sheet. Let the flatbreads rise for another 30 minutes. In the meantime, preheat the oven to 220 degrees (top and bottom heat) and turn on the steam function at the highest level. (If the steam function is not available, simply pour a cup of water on the bottom of the oven after preheating and close the oven quickly.) Whisk 1 egg with the olive oil and brush the flatbreads with it. Then sprinkle some salt, black cumin and sesame on the flatbreads and bake for 10 to 12 minutes.
For the coral decoration, mix water, flour, sunflower oil and a little salt until an emulsion is formed. Now add some food coloring until you get the color you want. Put a few tablespoons of the emulsion in a hot coated pan and fry the corals. Cool the finished corals on kitchen paper and let them dry.
Arrange the finished salsa in the middle of the plate with the help of a serving ring. Arrange four small portions of each of the different dips on the edge of the plate. Arrange the grilled prawns on the plate between the dip portions. Serve the starter with the small flatbreads.
Ann-Christin prepared this recipe as a starter on the program The Perfect Dinner - Day 1 in Kiel - on Monday, January 4th, 2021.
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