Semolina Dumplings and Prawns with Vegetables
Ingredients
- For the dumplings
- 80 grams butter
- salt
- 1 pinch Nutmeg
- 120 grams Semolina flour
- 2 egg yolks
- 500 milliliters Beef broth
- For the seafood
- 4 Prawn (with shell)
- 1 small red chili pepper
- 150 grams Zucchini
- 2 small Bell pepper (red and yellow)
- 2 fresh Zucchini flower
- 4 Tbsps clarified butter
- 1 tsp sesame oil
- 100 milliliters dry white wine
- salt
- freshly ground peppers
- 150 milliliters Whipped cream (min. 30% fat content)
Preparation steps
For the dumplings: Stir butter, salt and nutmeg until fluffy. Alternately add semolina and egg yolks, mix well and allow to swell at least 30 minutes.
Bring broth to a boil. From the semolina dough with wet hands shape round small dumplings then add into the broth and cook for about 15 minutes at low heat. Remove and keep warm. Reserve some of the cooking water.
For the seafood: Brush lobsters, remove the shells and pick up. Rinse red chile pepper, halve, remove seeds and finely chop. Rinse summer squash and slice into thin strips using a vegetable slicer. Rinse bells peppers, cut in half, remove seeds and ribs and cut into strips. Do not rinse the zucchini blossoms, peel off the petals. Heat butter in a saucepan and quickly fry zucchini blossoms. Drain and remove to a paper towel.
Heat sesame oil in a small pan and briefly fry the lobster shells on all sides. Deglaze with white wine then add about 5 tablespoons of reserved cooking water from the dumplings and season with salt and pepper. Boil about 4 minutes. Remove and discard the shells. Add lobster meat and boil 3 minutes. Then add vegetables and cook 2 minutes. Remove vegetables and lobster meat and serve with warmed semolina dumplings on hot plates. Add cream and finely chopped red chile pepper into the sauce, heat, fill into a measuring cup and foam up with a mixer. Pour sauce over plates and serve garnished with fried zucchini blossoms.
