Carabineros prawns

Peel and devein the Carabineros.

Cut them in half and place them in two large vacuum seal bags (250 mm/300 mm).

Sprinkle with olive oil.

Gently pound to a thin carpaccio using a frying pan.

Freeze until solid and cut out the desired size and shape.

Keep in the freezer until ready to prepare.

For the foie gras mousse, soak the gelatin sheets in cold water.

Heat the goose liver and poultry stock to 50 ˚C.

Squeeze the gelatin sheets and dissolve them in the mixture.

Stir well until homogeneous and rub through a fine sieve.

Season with salt and pepper and leave to cool.

Whisk the Debic Cream 35% until light and airy.

Subsequently, fold the whipped cream into the mixture and leave in the refrigerator until needed.

For the Tom kha kai, use all ingredients (except the kappa carrageenan) to prepare a creamy soup.

Season with fish sauce to taste and rub through a fine sieve.

Weigh off 300 grams of Tom kha kai soup and mix it with 4 grams of kappa carrageenan.

Stir well and leave to boil for 1 minute.

Subsequently, pour out a thin layer into a container of the appropriate size and leave to stiffen.

Whiz up in the food processor until fine and smooth.

Keep the mixture in a piping bag until required.

For the dressing, sauté the prawn heads in the oil.

Add the celery, shallots and tomato purée.

Sear it for a little while, add the poultry stock, and leave to simmer for about 20 minutes.

Subsequently, pass the mixture through a fine sieve.

Season the soup with salt and pepper and leave to cool.

Add the egg yolks and the sushi vinegar, and use grape-seed oil to thicken the dressing.

Sauté the Pholiota mushrooms with the ginger and shallots in a bit of oil and allow to colour slightly.

Deglaze with the soy sauce, white wine and sweet rice wine.

Season with salt and pepper, and store in the refrigerator until you need it.

Marinate the cucumber strips in sushi vinegar for 2 to 3 hours.