Carpaccio of prawns, pine nuts, rucula with piquillo sauce

Piquillos Sauce / Prawns

Salsas Asturianas



  • Peel the prawns and place a few between 2 sheets of baking paper, then with the help of a glass beat the prawns to get a thin sheet. When we have the sheet, we freeze it.
  • Meanwhile we toasted some pine nuts to the pan.
  • To stamp the shrimp from the freezer, remove the 2 papers of oven and place in dish until it temper, finally decoramos with sauce of piquillos, the rucula and the pine nuts