Chef Gregory Marchand , head of the restaurant Frenchie, takes advantage of the confinement to unveil one of the recipes he imagined for his recent collaboration with Sushi Shop: his recipe for sushi satay .
So, are we going to go for small homemade sushi?
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Recipe for satay sushi by Gregory Marchand
Ingredients:
16 g of vinegared rice
1 cooked EBI shrimp
4 g of satay sauce
1 g of coconut powder
A few zests of lime
Equipment:
1 Blowtorch
1 soup spoon
1 Micro-grater
Preparation:
Open the shrimp lengthwise by incising through the belly. Coat it, on the incised side, with satay sauce using the spoon.
In the hollow of the humidified hand, shape the vinegar rice in a lengthened dumpling, a little less long than the shrimp.
Place the open shrimp on the rice and apply light pressure with your fingers so that the shrimp sticks.
Add the remaining satay sauce to the shrimp, then snack so that the sauce turns golden.
Add the grated coconut and a few lime peels with the micro-plane to the sushi.
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