Large prawns in lemon salad and aromatic oils, fresh ginger, civet and pink peppercorns
- prawns or king prawns
20
- peeled and grated fresh ginger
6 g
- diced tomato
150 g
- Chives
1 bunch
- batavia
200g
- olive oil
1 tablespoon
- freeze-dried pink berries
5 g
- Lemon vinaigrette
8 cl
- Aromatic oils
2 tablespoons
- lemon vinaigrette
2 tablespoons
- Preparation time:30 minutes
- Cooking time:2 minutes
- Prepare the aromatic oils
- Chop the chives
- Peel, wash, drain the lettuce
- When dressing lemon vinaigrette
- Shell the prawns, keeping the head and the end of the tail, cook in a pan with olive oil, 1 minute on each side, pat dry with paper towel.
- Cool the aromatic herbs by adding the ginger + the chives + the diced tomatoes and the pink peppercorns, be careful this should not boil, salt and pepper very tastefully.
- Dressage:make a dome of salad in the center of the plate, sprinkle around a pinch of paprika, arrange the pan-fried prawns in a ring on the salad, coat each prawn with a drizzle of aromatic oils, being careful to the homogeneity of the ingredients.
