Medium
4 people
60 min
Chef Carmine Amarante
Ingredients
- 400 g shelled prawns
- 4 egg yolks
- 250 g seed oil
- the zest of 2 limes
- 100 g Grana Padano aged for 9 to 16 months
Preparation
For the tartare:
Clean the prawns by removing the heads, shells and veins. Chop finely and season with salt, pepper and chives.
For the wafer:
Evenly sprinkle a thin layer of grated Grana Padano at the bottom of a non-stick pan. As soon as it unsticks from the bottom of the pan, turn it over and wait until golden. Remove from the pan and cut immediately into the shape required.
Put a spoonful of mayonnaise in a 7-cm diameter mould, add the tartare and press slightly. Remove the mould and decorate with the Grana Padano wafer or chips.
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