"Iberian sirloin" and Hokkaido "raw sea urchin" light fritters wrapped in rice paper and perilla Served with puréed Manganji peppers and green soy beans
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Ingredients:
Fritters
-Thinly-sliced Iberian sirloin
-Sea urchin 50g
-Blue perilla leaves x4
-A suitable amount of Iberian ham
-Mesh rice paper x2
Chopped Iberian ham
Fried onion powder
Puréed red Manganji pepper
Red perilla buds
Leek flowers
Puréed coarsely-crushed green beans (mashed boiled green soy beans)
PREPARATION:
1. Sear and then purée the peeled red Manganji peppers, and season with salt and light soy sauce.
2. Boil and then coarsely crush the green soy beans, and sea son with salt and light soy sauce.
3. Thinly slice the sirloin, and add salt and pepper.
4. Place the chopped Iberian ham on the sirloin.
5. Place the blue perilla leaves on top.
6. Further place the sea urchin on top, and roll the sirloin.
7. Wrap the sirloin in mesh rice paper.
8. Fry the fritters for 90s at 200ºC in rice oil.
9. Carve after frying.
10. Serve the fritters, puréed red Manganji peppers, puréed green soy beans, fried onion powder, chopped Iberian ham, red perilla buds, and leek flowers on a plate.
