4 people
For the crayfish
8 crayfish (90 g each)
For the crayfish injection
100 g corn
10 g almond paste
salt
ginger
liquorice
For the corn vinaigrette
100 g corn oil
12 g sherry vinegar
26 g truffle juice
2 g salt
60 g corn
In addition
fried rice noodles
olive oil
For the crayfish
Remove the pincers from the crayfish and reserve for other uses.
Cut the body of the crayfish lengthwise in half with a slicing machine.
For the crayfish injection
Mix all the ingredients. Crush them and strain them.
Put the open crayfish in the corn mixture so that they are completely covered. Repeatedly puncture the flesh of the crustaceans with 5 syringes (with very fine needles) joined together. Leave to stand at least 10 minutes. Set aside.
For the corn vinaigrette
Mix all ingredients, except the corn. Add the corn that has been taken from the cob.
Cook the crayfish a la plancha with a dash of oil, keeping them juicy. Place the crayfish on the plate so that they recover their original shape; place a fried rice noodle, split into three pieces, on each crayfish at the open part of the tail. On one side, drizzle the preparation for the injection, heated with a pinch of corn oil and, over this, the vinaigrette.