Warm spelt salad with prawns carpaccio and mango coulis

Signed by: Vivien Reimbelli

Prep work

10min

Cooking

45min

Italy

Warm spelt salad with prawns carpaccio and mango coulis

The right idea for a tasty meal with a special touch in the seasoning

Ingredients

  • 150 g dried spelt
  • 200 g fresh prawn tails
  • 1 mango
  • ½ lemon
  • 2 tablespoons extravirgin olive oil
  • 3-4 drops tabasco sauce
  • - salt, to taste

Evening prior: soak the spelt in a bowl with cold water.

After letting the spelt soak all night, drain and place in a bag with 1/2 liter of water and a pinch of salt.

Vacuum the bag and cook in the steam oven for 45 minutes.

Set the prawns tails and cook it in the perforated tray and steam in the steam oven for 3 minutes.

Peel and pit the mango, then extract the pulp.

Bland the mango pulp in the blender with the lemon juice 2 tablespoons of oil, salt and some drops of tabasco.

Place the spelt on the plates, add the mango coulis then garnish with the prawn tails, thinly sliced.

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