Tuna Sashimi with Shrimp Tempura

Mango avocado ragout: Peel avocado and mango. Cut avocado in half, remove stone, dice flesh and sprinkle with a little juice of one lemon. Read down the mango flesh along the stone. Cut 2/3 of it into cubes, mash the rest with sesame oil and palm sugar syrup. Season the mango puree with lime zest and juice, salt, mountain pepper and chili. Toss the mango and avocado cubes with the dressing.

Tuna: Stir together plum wine, soy sauce, sesame oil, a tiny bit of salt and wasabi and season with a tiny bit of sugar. Using a very sharp kitchen knife, cut the tuna fillet into slices as narrow as possible. Marinate these in the soy sauce mixture and refrigerate for 30 minutes.

Shrimp tempura: mix iced water, egg yolks, flour and cornstarch with a tiny bit of salt until smooth. Remove the king prawns from their shells and devein them. Then turn them in flour on the other side, pull them through the dough and fry them in hot fat until golden brown. Drain on kitchen roll and season with salt.

To serve: spread 4 plates with the marinated tuna slices, top with mango avocado ragout and place 2 shrimp tempura on top of each. Garnish with a small bit of frisée lettuce and cilantro.

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