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Indian Dosa, Marinated Gamberoni, Crunchy Vegetables Recipe

Recreate Indian Street Food at Home With This Marinated Gamberoni Dosa Recipe


The White Restaurant in Cheval Blanc Randheli, the Maldives, sources ingredients not only from the property's garden but from local markets and suppliers scattered in no less than 25 different countries, from France to Thailand. Here's how to make Executive Chef Laurent Chancel's street food-style Indian Dosa, Marinated Gamberoni, Crunchy Vegetables.

Indian Dosa, Marinated Gamberoni, Crunchy Vegetables

The White Restaurant

Indian Dosa, Marinated Gamberoni, Crunchy Vegetables Recipe

Ingredients

  1. DOSA
    200g of Dosa Flour
    300 ml of Mineral Water
    Salt for taste
  1. YUZU PONZU FOAM
    500 ml of Yuzu Ponzu Sauce
    3 sheets of gelatin
  1. TOMATO SAUCE REDUCTION
    300g tomato sauce
  1. GARNISH
    1kg Gamberoni prawns
    200g of Carrot
    200g of Zucchini
    50g Fresh hard coconut
    120g Gem lettuce
    60g of Spring onion
    50g Red radish
    40g Seaweed jam
    40ml Olive oil
    40 ml Espelette pepper
    Fleur de sel & black pepper for taste

Directions

DOSA

  1. Mix the dosa flour with mineral water.
  2. Add the seasoning and leave the batter to rest for at least 12 hours in the refrigerator.
  3. After resting, gently pour the batter into a nonstick pan in a very thin layer – similar to a crepe.
  4. Cook on low heat to until golden brown, do not flip.
  5. Tip the dosa out of the pan and roll into a scroll shape. Keep warm until ready to serve.

YUZU PONZU FOAM

  1. Soak the gelatin in cold water until softened.
  2. Heat the yuzu ponzu until warm to the touch, mix with gelatin.
  3. Pour the mixture in a siphon, lock and charge with 2 cartridges of CO2.
  4. Leave to cool in the refrigerator until ready to use.

TOMATO SAUCE REDUCTION

  1. 300g tomato sauce.
  2. Reduce tomato sauce in a shallow pan over medium heat until one half of the quantity.
  3. Cool.

GARNISH

  1. Slice the carrot and zucchini into long, thin strips.
  2. Roll the strips into cylinders and fill: one carrot with seaweed jam, one carrot with yuzu ponzu foam, one carrot with tomato sauce reduction.
  3. Repeat these same steps for the zuccinni.
  4. Slice the spring onion and crisp in ice water for 5 mins.
  5. Wash the gem lettuce and slice into small leaf-shaped garnishes.
  6. Using a mandoline, thinly slice the coconut.
  7. Sautée the gambas with a touch of olive oil and plate attractively alongside the rest of the garnish.
  8. Season the gambas and vegetable garnish with fleur de sel and espelette pepper, finishing the plate with the rolled dosa.
Image Source: The White Restaurant
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