Tiger prawns on a bed of pea puree
Camarão tigre em cama de puré de ervilha
Camarão tigre em cama de puré de ervilha
INGREDIENTS
- Brasmar tiger prawns
- Peas
- Fish eggs
- Salt
- Bay leaves
- Hot sauce
- Soy sauce
- Mayonnaise
- Lemon
- Ginger
PREPARATION
Let the tiger prawns defrost.
Bring a pan to the boil, season with salt, bay leaves, liquid spice and soy. Bring to the boil.
Stick a toothpick into the tiger prawn from one side to the other and place over heat. Let it cook for about 10 minutes.
When cooked, peel the shrimp, without removing the head and tail. Remove the casing.
Make a small bed with the pea puree and place the shrimp on top.
Decorate with mayonnaise, fish eggs, lemon and ginger.
PREPARATION
Let the tiger prawns defrost.
Bring a pan to the boil, season with salt, bay leaves, liquid spice and soy. Bring to the boil.
Stick a toothpick into the tiger prawn from one side to the other and place over heat. Let it cook for about 10 minutes.
When cooked, peel the shrimp, without removing the head and tail. Remove the casing.
Make a small bed with the pea puree and place the shrimp on top.
Decorate with mayonnaise, fish eggs, lemon and ginger.
