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Spot Prawn Gazpacho with Basil Sorbet

From David Gunawan, executive chef

West Restaurant + Bar

 

Gazpacho

6 ripe tomatoes, peeled

1 purple onion, roasted for 35 minutes at 350 F (170 C)

1 cucumber, peeled and seeded

1 sweet red bell pepper, roasted for 10 minutes at 350 F (170 C)

2 cloves garlic, roasted for 10 minutes at 350 F (170 C)

1/4 to 1/3 of a cup (50-70 mL) sherry vinegar (good quality such as Pedro Ximenez)

3/4 cup (180 mL) Spanish olive oil

2 tbsp (30 mL) freshly squeezed lime juice

2 tsp (10 mL) sugar

Salt and pepper, to taste

1/2 cup (125 mL) day-old bread, crust removed

4 cups (1 L) tomato juice

8 basil leaves

1 tsp (5 mL) cumin, ground

 

Basil Sorbet

1/3 pound (150 grams) granulated sugar

2 ounces (50 grams) glucose

7/8 cup (200 mL) lime juice (about 8 limes)

2 bunches basil leaves

1/4 cup (60 mL) of olive oil

 

Spot Prawns

12 spot prawns

 

Gazpacho

Blend everything together until smooth and pass through a sieve.

 

Basil Sorbet

Blend everything in a blender then transfer to an ice-cream maker and churn until firm.

 

Spot Prawns

Peel the spot prawns and sear for about 15 seconds on each side. Season with salt and pepper.

Spoon 2 spoonfuls of gazpacho in the middle of a plate. Place spot prawns in the middle and place basil sorbet next to the spot prawns.

Serves 6

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Shin Grand Food Trading Ltd.
Business Address : 6611 Minoru Blvd., Richmond, BC, Canada
Vancouver Tel : 001-778-239-1268
China Tel : 137-9976-8296

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