Pan fried giant prawn tails, in an apricot puree sauce
Savoury recipe-
Ingredients
- Frozen fruit purée, sugar added : Apricot - 300 g
- Prawns - 600 g
- Olive oil - 50 g
- Cayenne pepper - 1 pincée
- Fresh Squeezed Lemon - 20 g
- Melisse / garnish
PreparationPan 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.NoteSuitable for: Starters Or served with pre dinner drinks on small plates.In this step
Frozen fruit purées