4 people
For the shrimp
12 large shrimp (crangon crangon)
oak and sandalwood sawdust
200 g red wine salt (300 g red wine and 200 g coarse salt)
For the pandanus broth
400 g water
20 g sugar
the green part of half a leek
2 pandanus slices (Pandanus hornei)
salt
pepper
For the leek sheet
4 green leaves of leek
200 g pandanus broth
salt
pepper
For the red wine salt
100 g red wine
40 g salt
In addition
mint leaves
For the shrimp
Place the shrimp in the salt for 15 minutes. Clean away the salt and lightly wash. Dry and smoke them for 15 minutes in the sawdust of oak mixed with sandalwood. Set aside.
For the pandanus broth
Cook all ingredients except the pandanus for half an hour over low heat. Off the heat, add the pandanus and leave for 15 minutes. Strain and add a pinch of salt and pepper.
For the leek sheet
Vacuum-pack the ingredients and cook at 70°C for 90 minutes. Set aside.
For the red wine salt
Cold mix both ingredients. Spread the mixture on a tray and leave to dry at room temperature. Set aside.
Place the hot leek sheet at the bottom of the dish. Over it, the freshly smoked shrimps. All around a little wine salt and a few mint leaves. Cover everything with a chafing dish so that it arrives at the table with the delicate aromas of smoke and pandanus. Serve the pandanus broth separately in a jug.