Ingredients

• 2g rock salt
• 20 ml extra virgin olive oil
• 1g white pepper powder
• 10 prawns, frozen
• 60g artichoke
• 60g button mushrooms
• 30g tomato sauce
• 8g garlic
• 2 packets of parsley
• 10g shallot
• 30g lemon
• 1g basil

Method

• Heat oil in a sauté pan or skillet. Add basil to warm in the oil, then add shallot and cook over a low heat until the shallot is soft and not brown
• Stir the prawns, mushrooms and artichoke with the tomato sauce into a pan and cook with shallot and basil for five minutes over a low heat
• Squeeze lemon juice into the pan over the prawns. Season to taste and sprinkle parsley over prawns before arranging all on a plate and serving.

This recipe serves one and comes from executive chef Piu Luigi Antonio at Mondo Pizzeria, Abu Dhabi Country Club.