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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


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



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.


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!