Spherical Sea Urchin TempuraSpherical Sea Urchin Tempura

For the sea urchin yolks
8 sea urchins

  1. Kill the sea urchins by scalding them in boiling water for 10 sec.
  2. Open the sea urchins at the base with scissors, making a circle 2 cm in diameter.
  3. Take the yolks out of the interior of the sea urchins and keep them in the water from the sea urchins passed through the superbag.
  4. Separate the 24 largest sea urchin yolks for the spherical sea urchins.
  5. Keep the small and broken yolks for the sea urchin cream.
  6. Keep in the fridge.

For the sea urchin cream
50 g small and broken sea urchin yolks (preparation above)
50 g water from the interior of the sea urchins (preparation above)

  1. Mix the sea urchin yolks with the water from the interior of the sea urchins.
  2. Shred everything in a blender to obtain a fine cream. Strain and keep in the fridge.

For the reverse spherical sea urchin base
100 g sea urchin cream (preparation above)
3 g Gluco
0.2 g Xantana


  1. Dissolve Gluco in the sea urchin cream.
  2. Add Xantana and dissolve with a blender.
  3. Vacuum pack to remove the excess air and keep in the fridge.

For the Algin bath
500 g water
2.5 g Algin

  1. Mix the water with Algin in the blender and shred until the Algin has totally dissolved in the water.
  2. Keep in the fridge for 12 h to eliminate the excess air.

For the reverse spherical sea urchins
24 sea urchin yolks (preparation above)
100 g spherical sea urchin base
500 g Algin bath (preparation above)


  1. Place two sea urchin yolks in the interior of a hemispherical spoon 2.5 cm in diameter with 3 g reverse spherical sea urchin base.
  2. Pour the contents of the spoon into the Algin bath to form reverse spheres. There should be 3 reverse spherical sea urchins per person. It is very important for the spheres not to touch, since they would stick together.
  3. Cook the reverse spherical sea urchins in the Algin mix for 2 min.
  4. Strain the reverse spherical sea urchins with a spoon with holes without breaking them and clean them in cold water.

For the tempura with Trisol
100 g water
66 g flour
60 g Trisol
0.2 g salt
0.2 g sugar
2 g pressed yeast





  1. Dissolve the yeast in the cold water.
  2. Mix the rest of the ingredients with a hand beater until all the mix is well dissolved and integrated.
  3. Leave to rest for 2 hours at 30° to ferment and keep in the fridge 2 hours before use.

Note: The resting time of the tempura will depend on the humidity of the atmosphere. At the moment of use it must always be kept very cold.

Others
1000 g olive oil 0.4
100 g flour
Salt


For the reverse spherical sea urchin tempura

  1. Flour each reverse spherical sea urchin lightly and submerge in the tempura.
  2. Fry in hot oil so that the sea urchins are heated but not excessively cooked.