allgemein, fischgerichte


with Tomami Vegami, Avocado Cream and Shrimp Croustillant
Ingredients for 4 persons

600 g fully ripe tomatoes on the vine
200 g sour cream
Sugar, salt
TOMAMI Vegami (buy here (
1 ripe avocado (preferably type Hass)
Juice of ½ lemon
Salt, white pepper
1 small clove of garlic
Olive oil
8 king prawns (6/8 seawater)
1 egg
1 packet of crab chips (Asia food shop)
1 l frying fat


Dice the tomatoes, season with salt and sugar, mix gently and leave in the fridge overnight in a cloth and allow to drain into a dish. Mix the resulting 300 ml clear tomato juice with 200 g sour cream, sugar and Tomami Vegami to taste.

Gently fry the finely chopped garlic in a little olive oil. Peel the avocado and combine with the lemon juice and the garlic-olive oil mixture and mix to make a smooth cream. Season with salt, white pepper and a little ground cumin to taste. Finely crush the crab chips in a blender. Season the washed giant shrimp tails with salt and pepper. Cover with flour, coat with the beaten egg and then the crumbled, shredded crab chips. Fry the breaded king prawns directly afterwards in 170 ° C hot fat.

When serving, put some avocado cream in the middle of the bowl, place 2 king prawns on top and pour the cold soup around them. Add a few drops or a slight trace of Tomami Vegami to round off the taste and add a dash of colour.

Preparation time: 45 minutes (+ preparation of tomato juice overnight)

A recipe by Jean-Philipp Schneider, chef and product development manager at the Old Spice Office in Klingenberg.