Beachcomber Hotels logo

Cookies

The Beachcomber Resorts & Hotels website employs cookies to improve your user experience. We have updated our cookie policy to reflect changes in the law on cookies and tracking technologies used on websites. By clicking “I accept”, you agree to the storing of cookies on your device to enhance site navigation and analyse site usage.

Cookies List

Cookies Settings

Privacy Preference Center

Whenever you use our online services, including our applications, cookies and other tracking technologies can be used in various ways, like making the beachcomber-hotels.com website work, to analyze traffic, or for advertisement purposes. These technologies are either used by us directly, or by our business partners, including third-party service providers and advertisers we work with.

Because we respect your right to privacy, you can choose not to allow some types of cookies. Click on the different category headings to find out more and change our default settings. However, blocking some types of cookies may impact your experience of the site and the services we are able to offer.

Strictly Necessary Cookies:

We try to give our visitors an advanced, user-friendly website that adapt automatically to their needs and wishes. 

View Details
Functional Cookies:

We use functional cookies to remember your preferences and help you use our website efficiently and effectively. 

View Details
Analytics Cookies:

We use these cookies to gain insight into how our visitors use beachcomber-hotels.com.

View Details
Commercial Cookies:

We use third-party cookies to display personalized advertisements on our websites and on other websites. 

View Details
Chef

FIND YOUR BEACHCOMBER HOTEL FOR YOUR NEXT BEAUTIFUL HOLIDAY

Check-in
-
Check-out
-
night(s) : -

Chef chefs recipe

Chef's recipe

Sautéed freshwater prawns and pumpkin gigner purée with coconut milk and parsley  

  • Royal Palm Beachcomber Chef recipe Royal Palm Beachcomber Chef recipe

Ingredients

Serves 4:

  • 8 camarons (freshwater prawns)
  • 100g parsley purée
  • 125g coconut milk
  • 50g onion
  • 200g pumpkin
  • 15g ginger
  • 20g black sesame seeds
  • 10g white sesame seeds
  • 1tsp glucose
  • 10g milk
  • 20g salted butter
  • 5g red chilli
  • Salt and pepper

 

Description:

Peel the freshwater prawns, leaving the tail on.

To prepare the cereal tuile cookies:  Boil the milk, butter and glucose for five to ten minutes, add the cereal mixture and cook over a high heat for 5 minutes.

Purée the pumpkin and add the seared ginger.

To prepare the sauce:

Sweat the thinly-sliced onion and add the coconut milk; reduce, blend and add the parsley purée.

Use the cereal batter to make 5g balls on a non-stick baking tray; cook in the oven at 160°C. 

Leave to cool.

Presentation:

Pan-fry the freshwater prawns, place a cereal tuile cookie on top and bake for two minutes.

Draw strips with the pumpkin purée, arrange the freshwater prawns on top and serve the sauce on the side.

Bon appétit!

Top