Sunday, May 4, 2008

Shrimp sheets

We used the sheets on the tasting menu this week. We layered them with whipped corn, ricotta, charred tomatoes and olive oil.


300 grams Tiger shrimp cleaned and diced

3 grams Activa

1/4 tsp. Ground toasted fennel

1/4 tsp. Kosher salt

pinch White pepper

Put ingredients in a small chopper and pulse until a very smooth paste is formed. Smear through a tami. Place a large piece of plastic wrap on your work surface. Put 1/2 cup paste and form into a square. Put another piece of plastic wrap on top. Roll out to desired thickness. It can be rolled paper thin. Place on a sheet tray and steam for 2 minutes. Remove and cool.

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