Pan fried giant prawn tails, in an apricot puree sauce

Savoury recipe
Manfred Stevens

Manfred Stevens

  1. Ingredients

    • Frozen fruit purée, sugar added : Apricot - 300 g
    • Prawns - 600 g
    • Olive oil - 50 g
    • Cayenne pepper - 1 pincée
    • Lemon (juice) - 20 g
    • Melisse / garnish
    Pan fry the un seasoned prawn tails in hot olive oil and drain on kitchen paper.
    Warm up the apricot puree and season with Cayenne pepper and lemon juice.
    Spoon the apricot sauce over the plates and arrange the prawn tails over the sauce.
    Decorate with mélisse leaves. 
    Suitable for: Starters Or served with pre dinner drinks on small plates.

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