Ingredients
- 300 gr prawns
- 160 gr buckwheat
- 1 shallot
- Butter
- Sea salt with 4 peppers
- Fresh rosemary
- 1 garlic clove
- 100 ml cream
- Maizena
- Rhum
Use a large pan to melt 1 spoon of butter, add the garlic, a teaspoon of sea salt with 4 peppers and some fresh rosemary. When all the butter is melted, add another spoon of butter and higher the heat. Finally add the prawns and cook them on each side. When ready, take them out of the pan. Add a spoon of rhum to the pan and let it evaporate. Then add the cream and cook it for 2 minutes. When it starts boiling, lower the heat and add a teaspoon of maizena. Use a whisk to make sure that all the powder is dissolved into the liquid. Finally use a sieve to filter the sauce.Â
While cooking the prawns, use a small pot to cook the buckwheat. Cut the shallots in small cubes and add them to the pot together with a spoon of olive oil. Cook for 5 minutes on medium heat and then add the buckwheat. Let it toast for a minute and then start adding hot water slowly, in the same way as cooking risotto. When the buckwheat is cooked, you are ready to compose your dish.
Divide the buckwheat into 2 plates. Add the prawns and the creamy sauce on top. Enjoy!
