Preparation:

Peel the prawns, keeping the heads and shells aside. Remove the intestine with the point of a knife.

Put the prawns in cling film and crush them in one go with the bottom of a saucepan. Then freeze them so they are easier to handle.

Put the heads and shells in oil and cook for 5 minutes. Pass the oil through a fine sieve.

Lightly fry the chopped leek and carrot in a little oil or butter. You can add a little white wine at the end and let it reduce.

Put half the crushed prawns on a plate with oven paper, add a spoonful of chopped vegetables and cover that with another layer of prawns. Let the prawns defrost completely (because they are so thin that’s very quick). Give them their final shape by enclosing them in a glass and turning them round to fold in the edges.

Pop them into the oven just long enough to warm them up, put them on Chinese spoons and top them off with the oil from the heads.

Recipe courtesy of espai Cuina'm at Vall d'Hebron Market.