- Number of people : 10

- List of ingredients :
- Fish and shellfish :
- Prawns (16/20, shelled, keep heads for satay): 20 pieces (approx. 1.2 kg gross)
- Vegetables :
- Ripe avocados: 5 pieces
- Fresh ginger: 30 g
- Espelette chilli powder: 5 g
- Lime (zest and juice): 2 pieces
- Dry grocery :
- Peeled whole almonds: 80 g
- Blond sesame seeds: 50 g
- Spices for saté (cumin, coriander powder, smoked paprika): 5 g each
- BOF (Butter, Eggs, Cheese) :
- Quality sweet butter: 250 g
- Fresh garlic: 2 cloves
- Fresh flat-leaf parsley: 50 g
- Liquids :
- Extra virgin olive oil: 50 ml

| Quantity | Cost (€)
|--------------------------------|-----------------|----------|
| Gambas | 1.2 kg gross | 36.00
| Lawyers | 5 pieces | 10.00
| Ginger | 30 g | 1.00
| Lime | 2 pieces | 1,50
| Espelette chilli pepper | 5 g | 1.00
| Soft butter | 250 g | 3.00
| Garlic | 2 cloves | 0.50
| Flat-leaf Parsley | 50 g | 1,00
| Shelled almonds | 80 g | 4.00
| Sesame Seeds | 50 g | 1,50
| Spices | Miscellaneous | 1.00
| Olive oil | 50 ml | 0.75 |

Estimated labour: €15
Estimated energy: €5

Total cost: €81.25 (€8.13 per person).
Recommended retail price: €24 per person.

- Total active time : 60 minutes
- Total passive time : 20 minutes

- Preparing the snail butter (15 mins / 0 mins) :
Ingredients: Mild butter (250 g), garlic (2 cloves), flat-leaf parsley (50 g), salt and pepper.
Technique: Bring the butter out to room temperature to soften it. Finely chop the garlic and parsley. Mix with the butter and season to taste. Keep in a cool place wrapped in cling film.

- Preparing the avocado cream (15 mins / 0 mins) :
Ingredients: Avocados (5), lime (2), ginger (30 g), Espelette pepper (5 g), salt.
Technique: Blend the avocado flesh with the juice and zest of the limes, the grated ginger and a pinch of Espelette pepper. Adjust the seasoning. Set aside in a piping bag in a cool place.

- Making homemade satay (15 mins / 0 mins) :
Ingredients: Shelled almonds (80g), light sesame seeds (50g), spices (5g cumin, coriander, smoked paprika).
Technique: Roast the almonds and sesame seeds separately in a dry frying pan. Blend with the spices to obtain a fine but slightly granular powder. Set aside for later use.

- Cooking the snacked prawns (10 min / 20 min) :
Ingredients: Peeled prawns (20 pieces), snail butter (100 g).
Technique: In a hot pan with a drizzle of olive oil, snack the prawns quickly on each side until golden brown. Add a dab of snail butter at the end of cooking to glaze them. Set aside to cool.

- Arrange a generous circle of creamy avocado in the centre of the plate.
- Gently place two snacked prawns on top of the cream, criss-crossing them slightly to create volume.
- Sprinkle homemade satay lightly around the cream to add a colourful, textured touch.
- Zest a little lime over the whole to add a fresh note.

- Information : Approximately 300 kcal per portion.
- Allergens :
- Crustaceans (prawns).
- Nuts (almonds).
- Sesame.
- Dairy products (butter).

- Techniques: For best results, take care not to overcook the prawns so that they remain juicy and tender.
- Presentation: Use a piping bag to pipe the cream for a precise, professional finish.
- Hygiene : Respect the cold chain for prawns and avoid cross-contamination with raw vegetables. Keep prawns at a maximum of +3°C before cooking.
- Anti-waste: The prawn heads can be used to make a bisque or an aromatic stock.

Coste Group
remy@groupe-coste.fr
groupe-coste.fr