Ingredients for 4 people:

  • 20 prawns
  • 40 ml extra virgin olive oil VOM FASS Santini
  • 2 tablespoons butter
  • Shallots
  • 1 pinch of salt
  • 4 cloves of garlic

For the pea-mint cream:

  • 200-300 g peas (fresh or frozen)
  • 100-150 g crème fraîche (optional)
  • 1 tsp mint (finely chopped)
  • 1 pinch of salt
  • 4 tablespoons lemon oil VOM FASS
  • 1 tbsp of Tabasco

To garnish:

  • 2 tbsp peanuts (roasted and chopped)


  • Cook the green peas and leave to cool down; put in a blender with the remaining ingredients and blend until you obtain the consistency of a puree
  • Heat butter and a little bit of oil in a pan; add finely sliced shallots and leave to caramelise, add sliced garlic and prawns until cooked
  • Put the green peas and mint puree on the plate and place the prawns with shallots
  • Add chopped toasted peanuts (optional)

Related Recipes