Black Tiger Prawns on Mint Bulgur Salad

Remove and prepare Black Tiger. Fry in the pan with 2 cloves of garlic. Season with salt and pepper and then flambé with pastis.

Chop the red onion and sauté lightly. Deglaze with the broth and stir in the bulgur. Cook the bulgur. Before serving, mix with pomegranate, roasted and grated Brazil nuts, chopped mint and season with spicy chili, salt and pepper. Mix the mango puree with the yoghurt and season with salt, red pepper and sugar. Arrange in a glass and top with ice mint caviar.

Arrange the bulgur salad on the plate, drape with Black Tiger and arrange the mangolassi in the glass on the plate. Use a brush to draw two strokes of mango puree onto the plate for decoration.