Wasabi Langoustine by Tim Raue

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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

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

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

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

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

Ingredients
40ml mango purée
1 pinch modified food starch
Instructions
Mix both ingredients, pass through a sieve, and refrigerate.

 

Restaurant Tim Raue

Wasabi Langoustine by chef Tim Raue. © Restaurant Tim Raue

 

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