Step 1

Clean the lettuce by removing the fibrous parts. Keep the innermost and tender leaves aside.

Step 2

Using an immersion blender, blend 60 g of leaves with 20 g of vinegar, the pasteurized egg white, a pinch of salt and a pinch of pepper. Gradually add the sunflower oil until the mixture forms like mayonnaise.

Step 3

Boil the milk with the cream, then add the grated ricotta and emulsify with a mixer until you obtain a creamy consistency.

Step 4

Sear the prawns in a pan with a drizzle of extra virgin olive oil for a few seconds on each side.

Step 5

Arrange the inner leaves of the lettuce in the bowls. Pour 1 tablespoon of lettuce mayonnaise in the center and 4 prawns on the leaves. Complete with drops of ketchup and tufts of ricotta cream.