20 tiger prawns tails peeled and slightly cut at the back
olive oil

For the Ginger Butter
100gr butter
20 gr grated ginger
½ lemon juice
Pinch paprika
Salt pepper

For the Salsa
1 mango peeled and diced
1 avocado peeled and diced
½ red onion chopped
½ small red peppers finely diced
30gr pine kernels sauté in olive oil (golden brown)
1 table spoon chopped basil or coriander (to your personal taste)
1 lime juice
Salt pepper (just before serving)

For the Ginger Butter, mix all the ingredients in a blender and reserve in the fridge

For the Salsa, mix all the ingredients in a bowl but season just before serving.

When your guests are ready for the starter, pan-fry the tiger prawns in olive oil for 2 to 3 minutes turning regularly. Then add the ginger butter and cook a further 1 minute (until the butter is hazelnut colour).

Place the salsa in a ring in the middle of each plate and surround by the freshly cooked tiger prawns, drizzle some ginger butter and decorate with fresh herb.

Bon appétit

Laurent