Black Tiger Prawn with Manioc Puree and Beet Sauce

Despite the wonderful sunshine and all the fragrances of the coming spring, still winter vegetables dominate my kitchen. Well, that is no wonder, afterall there is still some time to wait until the first local spring vegetables are available. Stores are already full with imported asparagus, rhubarb, strawberries and other spring veggies, however in no way I would buy any of these. I rather cook once more beetroot and cabbage and all the other great winter vegetables. Of course I can hardly wait for the first local asparagus and the first freeland strawberries. Only a bit more patience, after all good things come to those who wait. This dish spent kind a lot of time in my head and actually it has changed completly from the first idea. Only prawns and manioc were the two constant ingredients. The basic idea was to make a puree out of the manioc and to serve the prawns with some kind of curry sauce, a coconut foam and some mango. However, the mango did not survive a day in the fridge, it was just too fragant and juicy, not to eat it immediately!


After checking out a couple of fish strores, I have found out that one actually can only buy frozen prawns here in Switzerland. That is no wonder, we have no sea around here. So I decided to buy a bunch of prawns and made a prawn stock out of the heads and the peel. The originally planned coconut foam turned to be part of the coconut flavoured manioc puree. I think some tapioca pearls would have looked just perfect on the plate. I must add these the next time.


The prawns were simply fried with garlic and fresh herbs, the sauce is totally simple: it is a reduced prawn stock with beet juice. The puree was crowned by home made coconut chips and grated coconut, and some balsamic vinegar flavoured beetroot.