Red prawns with citrus fruits and green bean vegetables
Tillredning
Clean the prawns, season with sea salt and pepper and fry quickly in olive oil. Press out the juice from the remainder of the citrus fruit, squeeze out the excess and season the juice with olive oil, sea salt and coriander to taste. Marinade the citrus slices with the dressing. Blanch the sugar snap peas, sliced broad beans and fresh peas. Heat the vegetables quickly in olive oil, season and serve with the prawns and citrus fruit.
- 4 red prawns (tip: ‘Carabineros’, a Spanish wild prawn with an amazing flavour)
- 1 blood orange, 4 slices of flesh removed
- 1 lime, 4 slices of flesh removed
- 1 grapefruit, 4 slices of flesh removed
- 1 orange, 4 slices of flesh removed
- Sea salt, pepper
- 4 tbsp olive oil
- 3 coriander stems
- 150 g sugar snap peas
- 150 g broad beans
- 200 g fresh peas (removed from the pods)
