Tomato essence with potato-wrapped shrimp

Ingredients for 4 servings:

• 2 kg tomatoes, fully ripe
• 2 garlic cloves
• basil stems
• 2 tsp salt
• 1 tsp sugar
• 4 king prawns
• 1 large waxy potato
• frying fat

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 35 minutes

festive, made from raw tomatoes

For the tomato puree, wash the tomatoes, quarter or eighth them (the smaller the cut, the easier it is to puree), and place them in a large bowl. Peel and finely chop the garlic, pluck the basil leaves from the stem, and add them to the tomatoes along with the garlic. Sprinkle salt and sugar over the tomatoes and puree the tomatoes. Line a sieve with cheesecloth. Pour the tomatoes into the sieve and place a container underneath. Let the tomatoes stand until all the liquid has drained into the container. I refrigerate it overnight or prepare it in the morning for dinner. It’s important not to press or strain the tomatoes. Remove the head, shell, and intestines from the shrimp, leaving the last piece of tail in the shell (or use ready-to-cook shrimp tails). Peel the potatoes and spiralize them. Wrap each shrimp in potato spirals. To serve, heat the tomato puree. Place a few diced tomatoes in soup jars and fill with the hot puree. Meanwhile, fry the prawns in the deep fryer at 170 °C for about 4 – 5 minutes, then drain and serve with the tomato essence.