Publiée le 21/07/2015



  • 600g cooked prawns
  • 125g salted butter
  • 1 tbsp lemon flaxseed oil

Peel the cooked prawns and remove the coral head.
Mix coral, butter and oil, then place it in a ramekin and chill.
Arrange the plates with the prawns and butter.
You can lightly toast some slices of bread.

Good tasting !

Thibaud Boudignon 2012 (

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