ingredients

12 large raw whole gambas
1/4 celeriac
1 green apple
1 grenade
1 jar of chutney
3 tbsp. to s. mixed seeds (sesame, poppy, sunflower ...)
2 tbsp. to c. of 5-perfumes
1 clove
1/2 cuil. to c. ginger powder
1 star of star anise
Sesame seeds
1 lemon juice 2 tbsp. to s.
3 tbsp. to s. olive oil
Salt of Guerande

Equipment

1 mortar or 1 propeller robot
1 big-grater grater
1 salad bowl
1 clean linen
1 grill
1 brush

Steps

Step 1

In advance : crush clove and badiana; melt with olive oil, add 5-scents, ginger. Tear off the head of the prawns, dissect them keeping the tail over a ring. Slightly incise the back over their entire length. Mingle them with the marinade, cover, let rest 30 min.

2nd step

During this time : grated (large holes) unpeeled apple and peeled celery, soak for 10 minutes in a bowl with iced water and lemon. Drain, dry on a cloth. Mingle with pomegranate seeds on a deep dish with a drizzle of olive oil, 2 tbsp. lemon, salt of Guérande.

Step 3

To serve : briefly grill two-sided gambas over medium heat, coating with marinade. As soon as they are pink, put on the salad. Sow sesame. Serve quickly, with the chutney mixed with seeds.

tips

Variant . Mingle 1 tbsp. to s. tamarind paste (sweet-sour) with the marinade. Make the chutney by mixing pasta and seeds. Then remove the lemon in the salad.