Bringing together culinary inspiration from the flavors and techniques found throughout Asia, chef Tim Raue serves cuisine with his own unique Asian flair at his 2 Michelin starred Restaurant Tim Raue, based in Berlin. Here, we have one of his true signature dishes, Wasabi Langoustine – a blend of Chinese techniques and Japanese ingredients, topped with a Thai-style […]
Bringing together culinary inspiration from the flavors and techniques found throughout Asia, chef Tim Raue serves cuisine with his own unique Asian flair at his 2 Michelin starred Restaurant Tim Raue, based in Berlin. Here, we have one of his true signature dishes, Wasabi Langoustine – a blend of Chinese techniques and Japanese ingredients, topped with a Thai-style vinaigrette. Sound delicious? Read on to discover his recipe.
First, a quote from the chef:
“I had wasabi prawns for the first time more than 13 years ago, when they were served in Singapore’s Jade restaurant at the Fullerton Hotel. The dish was amazing – crispy hot wok fried prawns with creamy & rich wasabi sauce, a blend between Chinese cooking techniques and Japanese products. Based on that dish, I invented my version – substituted the prawn with a more juicy and sweet langoustine, enhanced the crunchiness with crispy green rice flakes topped on the wasabi sauce, and below a spicy yet ultra fresh Thai-style vinaigrette. The dish is more complex than the original version, and it’s a true signature dish of mine.”
Langoustine |
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| Ingredients 4 pieces langoustine |
Instructions Peel the langoustine and remove the bowel. Cover the langoustines completely with cornstarch and let them set for 6 hours. Deep fry langoustines for 90 seconds. |
Wasabi Mayonnaise |
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| Ingredients 60g mayonnaise 2g cilantro powder (dry fresh cilantro in a microwave and pestle finely) 2tbs grated wasabi 1tsp green tabasco sauce |
Instructions Mix all ingredients and refrigerate |
Wasabi Marshmallow |
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| Ingredients 100ml apple juice 4g freshly grated wasabi 10g sugar 5g gelatine powder |
Instructions Mix apple juice with the freshly grated wasabi and the sugar in a saucepan. Bring it to a boil and remove from the heat Add the gelatine powder. Pour the mixture into a stand mixer with a wire whisk attachment and whisk it until it is thick and glossy. Scrape the marshmallow mixture into a rectangular pan and let it cool down. Afterwards, cut out maple-shaped marshmallows. |
Thai Vinaigrette |
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| Ingredients 40g mango cubes 40g raw carrot cubes 2tbs finely chopped cilantro stalks 2tbs fish sauce “Nam Pla Prik” 80ml chicken stock 20ml rice vinegar 40ml lime juice |
Instructions Mix all ingredients and put in the fridge. |
Mango Aspic |
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| Ingredients 40ml mango purée 1 pinch modified food starch |
Instructions Mix both ingredients, pass through a sieve, and refrigerate. |
Wasabi Langoustine by chef Tim Raue. © Restaurant Tim Raue
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