Summary

Ingredients

• 400 g carrot (s)
• salt
• pepper
• sugar
• 100 ml milk (3.8% fat)
• 20 g butter, ice cold
• 70 ml oil, (walnut oil)
• 6 shrimp (s)

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Instructions

1. Peel the carrots, cut into large pieces and cook in salted water until soft. Drain and collect the water. Keep 600 ml for further use.
2. Puree the carrots, season with salt, pepper and sugar. Pour approx. 200 ml of the carrot water and strain through a fine sieve.
3. Fill up with the rest of the carrot water (except 20 ml for the foam) until a slightly liquid puree is formed. Season again to taste.
4. Heat 20 ml of carrot water with 2 tablespoons of puree and the milk. Withdraw the cold butter. Add the walnut oil and froth up.
5. At the same time, fry the prawns briefly in a little butter in a coated pan and stick them on wooden skewers.
6. First pour the puree into glasses and then add the foam. Place a prawn stick over the edge of the glass.