Carabineros with a crust

Instructions

1. Step 1

   Season the prawns. Put them in a vacuum bag along with the rest of the ingredients

2. Step 2

   Vacuum pack the whole mix at 80% and store in the fridge for 3 hours

3. Step 3

   Meanwhile, make the pickled red onion. Cut the onion into a fine julienne and season it

4. Step 4

   Put the sugar, water and vinegar in a pan and bring to a boil. Once boiling, pour over the onion. Let cool and consume any leftovers within 24 hours

5. Step 5

   For the green mojo sauce, add the spinach to a pan of salted, boiling water. Once cooked, cool in ice water and drain well

6. Step 6

   Blend the spinach in the Thermomix together with the rest of the ingredients, adding a splash of water if needed. Season and set aside

7. Step 7

   For the red mojo sauce, sauté the chopped piquillo peppers in a pan with oil for 5 minutes

8. Step 8

   Blend together with the rest of the ingredients. Season and adjust to taste with a little more sugar if needed

9. Step 9

   For the mochi, first preheat the oven to 180°C/gas mark 4

10. Step 10

    Grate the mochi onto a Silpat, making circles roughly 6cm in diameter. Add a little julienned kombu on top

11. Step 11

    Bake the mochi between two Silpats for 22 minutes

12. Step 12

    Remove the top Silpat and sprinkle the crackers with ground pistachio. Add the dill once the crackers have cooled

13. Step 13

    Once ready to serve, drain the prawn tails and sauté them until cooked through

14. Step 14

    In the middle of the plate place a little red mojo then the prawns. Top with a little pickled onion

15. Step 15

    Place the mochi and kombu crisp on top of the prawns

16. Step 16

    Dot the red and green mojo sauce around the prawns. Garnish with dill and rosemary