Skip to main content

Skip to navigation menu

Language selection

1. Choose a category:

3. Elaboration:

Small helpings of cream of shellfish

Lightly brown some king prawns on the hot plate and brush them with virgin olive oil. Warm the Cream of Shellfish in a small saucepan and fill the pipette. Skewe the prawns and finish with chopped parsley and salt flakes. Serve with a rice tuile.


king prawns
cream of Shellfish
salt flakes
rice tuile