GOLD LEAF NORTHERN PRAWNS
- Difficulty easy
- Preparation 15 minutes
- Tipology appetizer
- Portions 4
- 12 very fresh northern prawns
- 4 23 kt edible Gold Chef leaf
- For the pink sauce:
- 150 g of mayonnaise
- 50 g of tomato paste
- 1 tablespoon of mustard
- 50 g of fresh heavy cream
- 1 tablespoon Worcestershire sauce
- 1/2 glass of Cognac
Prepare the pink sauce by mixing all the ingredients. Let it rest in the fridge for at least an hour.
Clean the prawns, remove the head, legs and carapace. Cut the back with a small knife and carefully extract the black filament. Leave the tail intact.
Before plating, cut the edible gold leaf into strips, wrap the top part of the shrimp, press lightly and remove the tissue.