1 lime
1/3 cup of extra virgin olive oil
Salt and white pepper to taste
400g of fresh palm fruit, cut into thin slices
12 large prawns (or rosé grande) seasoned to taste
For decoration
1/4 cup of Porto wine
1 tablespoon of chives
1 tablespoon of dill
1 tablespoon of coriander
1 lime
1/3 cup of extra virgin olive oil
Salt and white pepper to taste
400g of fresh palm fruit, cut into thin slices
12 large prawns (or rosé grande) seasoned to taste
For decoration
1/4 cup of Porto wine
1 tablespoon of chives
1 tablespoon of dill
1 tablespoon of coriander
Preparation
Mix the lime, oil, salt, and pepper, then season the palm fruit carpaccios
In a hot skillet with a little oil, cook the prawns for four minutes or until they're cooked
Reduce the Porto wine over low heat until it's syrupy, then use it to decorate the plate with fresh herbs.
