100g of Moroccan cuscus
"Sopex" oil extra virgin
150ml boiling water with salt
1 tablespoon finely chopped red onion
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
Lime juice
Salt and black pepper or Tabasco
1 tablespoon diced cucumber
2 tablespoons jambu or spinach chopped
For the shrimp
12 pieces of VG shrimp
"Sopex" oil, 2 tablespoons of mayonnaise, Salt, Black pepper or Tabasco
For the vinaigrette
.5 liters of tucupi
1 crushed clove of garlic
Salt
Acacia honey
Cornstarch
50ml of oil
For the finishing touch
40g of tapioca puffed rice
French chives for decoration
100g of Moroccan cuscus
"Sopex" oil extra virgin
150ml boiling water with salt
1 tablespoon finely chopped red onion
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
Lime juice
Salt and black pepper or Tabasco
1 tablespoon diced cucumber
2 tablespoons jambu or spinach chopped
For the shrimp
12 pieces of VG shrimp
"Sopex" oil, 2 tablespoons of mayonnaise, Salt, Black pepper or Tabasco
For the vinaigrette
.5 liters of tucupi
1 crushed clove of garlic
Salt
Acacia honey
Cornstarch
50ml of oil
For the finishing touch
40g of tapioca puffed rice
French chives for decoration
For the cuscus
Fry the cuscus in oil until it turns golden brown
Remove from heat and add boiling water, mixing with a fork
Add all ingredients except jambu and cucumber
Marinate for 6 hours
Cook the jambu or spinach in salted water and join the cuscus
Add the cucumber. Reserve
For the shrimp
Pull out the shrimp from the oil, let it cool down, and flake
Season with salt and black pepper and add mayonnaise and black pepper
For the vinaigrette
Reduce the tucupi and garlic
Thicken with cornstarch, season, and strain through a sieve
Finishing touch
Place the cuscus in stainless steel rings to the halfway point and fill with shrimp up to the edge
Finish with tapioca puffed rice
Arrange the dish on serving plates, drizzle around with the tucupi reduction and oil, and garnish with French chives.
