1. Ingredients (for four portions)
800 gr. of King prawns clean (4-5 each King prawns per portion) Endives white
2 Endives per prawn
20g unsalted butter
2g salt
50g caster sugar
3ml ‘Laudemio’ olive oil
Liquorice
METHOD
1. Heat a large pan over medium high heat and add ‘Laudemio’ olive oil.
Add the King prawns to pan and cook until golden brown on one side, and flip.
TO SERVE
2.Rub the endives slice in four pieces with oil, salt and caster sugar. Heat a pan over high heat with butter, add the endives and caramelize.
3. Mixing the paste of liquorice with a little water
800 gr. of King prawns clean (4-5 each King prawns per portion) Endives white
2 Endives per prawn
20g unsalted butter
2g salt
50g caster sugar
3ml ‘Laudemio’ olive oil
Liquorice
METHOD
1. Heat a large pan over medium high heat and add ‘Laudemio’ olive oil.
Add the King prawns to pan and cook until golden brown on one side, and flip.
TO SERVE
2.Rub the endives slice in four pieces with oil, salt and caster sugar. Heat a pan over high heat with butter, add the endives and caramelize.
3. Mixing the paste of liquorice with a little water