SALT BAKED KING PRAWN WITH SALAD OF RED RICE
Ingredients
Preparation
Cook the Riso Rosso in the fish stock with a lid on till tender but still retains a lite bite. Refresh under cold running water and drain well.
Next in an oven proof dish sprinkle the salt and lay the prawns shell on, on top. Bake at 180 for 5-10 minute.
Combine the lobster glaze with the Lemon zest and juice and olive oil and place to one side.
In a mixing bowl combine the drained rice, tomatoes, samphire, peas, and dress with the lobster dressing.
Place a portion of the rice salad in the centre of a small plate / tapas dish and place a prawn on top. Serve with a charred lemon wedge.
