INGREDIENTS

• 10 Green Mast peppers
• 250gr red prawns
• A spring onion
• Flour butter
• A tablespoon of seafood broth
• Mayonnaise
• Extra virgin olive oil (EVOO)
• Fresh pine nuts

Roast the Green Mast peppers over hot coal or fire. Put two of them aside. Peel the rest very carefully so that the pepper remains whole. Crystallise (cook over low heat) in EVOO and put aside. In a pan stir-fry the spring onion and the peppers cut in brunoise, add a tablespoon of flour little by little and the butter to make a roux (a dough). Add the seafood broth stirring with a whisk beater. Cook for a few minutes and add the previously peeled and cut red prawn. Add salt to taste. Stuff the peppers with the red prawn cream. Serve with a mayonnaise of prawn heads. To make the sauce, roast the red prawn heads in a pot for a few minutes. Add 10cl water and let it boil until it reduces a little. Strain through a serge squeezing the heads so that they drop all the juice. Add the roasted peppers and two tablespoons of mayonnaise. Grind until you have a fine and uniform sauce. To decorate, draw with a kitchen brush a line on a plate or platter. Put the stuffed peppers on it and drop a few pine nuts around.