GAMBA CARABINERO HOTEL BAYERISCHER HOF, MUNICH

Hotel Bayerischer Hof is an institution which exudes the grandeur of a renowned city hotel. Purchased by the Volkhardt family from King Ludwig I over 100 years ago, the hotel is one of the oldest in the city, now featuring modern designs from acclaimed architect Andree Putman and Axel Vervoordt. The hotel’s rooftop terrace is an oasis in itself, offering panoramic views of the city and the distant Bavarian Alps, along with its Blue Spa and rooftop pool with retractable roof, bar, lounge, and restaurant. The Hotel is famous for its many design collaborations in particular its ongoing partnership with the Axel Vervoordt, one of the world’s most emulated tastemakers. The hotel also has six bars, including Falk’s Bar in the famed ‘Mirror Hall’, the only room in the hotel to have survived the Second World War unscathed. Their three Michelin starred restaurant Atelier is one of the most popular in the city and is frequented by hotel guests and local residents who flock to enjoy the exquisite cuisine by head chef Jan Hartwig.

INGREDIENTS

4 Gambas

Salt water

Bamboo basket (min. 25cm diameter) 4 skewers

1 slice of galangal

1 stick of roughly cut lemon grass 3 Kaffir lime leaves

METHOD

-Peel the prawns down to the last tail segment and remove the intestines.

- Soak in the salt water for 7 minutes and then rinse briefly under running water.

- Dab them dry and place them on the skewers.

- Bring a pot with some water, galangal, lemon grass and lime leaves to the boil and insert the bamboo basket. Place the prawns in the basket, close it with the lid and remove it from the cooker.

-Steam the prawns for 3-4 minutes until they’re glassy.