Ingredients
- 240 g boiled chickpeas
- 140 g corn seed oil
- 100 g macadamia nuts
- 12 prawn tails
- 2 limes
- chopped parsley
- soncino
- salt
- extra virgin olive oil
Gather in the glass of a powerful blender 1 tablespoon of chopped parsley, macadamia nuts, 30 g of lime juice, 70 g of water and corn seed oil. Blend until smooth and thick. Season with salt at the end.
Shelled the shrimp tails, blanch them for 20 seconds in salted water. Drain and dry them lightly with kitchen paper.
distributed the cream of macadamia nuts on the plates, add a few leaves of soncino and a few tablespoons of chickpeas, seasoned with olive oil and salt, take the shrimp tails and complete with grated lime zest.
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