Steamed Carabinero prawn with marine plankton mayonnaise and passion fruit

What is the proper way to enjoy the king of the sea, the carabinero prawn, in an absolutely gourmet guise? Baked shrimp? Grilled shrimp? Absolutely not, this seafood recipe calls for double cooking the red carabinero prawn: first steamed and then using a Japanese technique of pouring boiling oil over the product placed on a rack. Chef Giorgio Guglielmetti interprets this prized recipe by also adding a marine plankton mayonnaise to give it an intense taste of the sea and a distinct note of acidity given by the passion fruit and wasabi sauce.

How to make steamed PRAWN

Level: Easy

Time: 25 minutes

Serves: 4 people

Ingredients for 4 people

  • Carabinero Prawn 4
  • Egg 1
  • Seed oil 210 ml
  • Plankton 2 gr
  • Passion fruit puree 200 ml
  • Wasabi to taste
  • Xanthan to taste
  • Salt crystals
  • EVO oil


  • Clean the shell, being careful not to break the prawn
  • Remove the intestines
  • For the plankton mayonnaise, create a classic mayonnaise by using a blender, hydrate the plankton and add it to the mayonnaise
  • For passion fruit and wasabi puree, mix passion fruit puree, wasabi and some evo oil, adding xanthan gum as needed
  • Steam the carabinero prawn for two minutes
  • After cooking, place on top of a rack and pour in the hot oil
  • Plate
June 7, 2021