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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.

Ingredients:

king prawns
cream of Shellfish
pipette
salt flakes
rice tuile