A prawn carpaccio with a nevere black rice salad

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• 16-24 red prawns
• 300 rg of venere rice or negroni
• 3 spring onions
• 1 red pepper
• 2 tomatoes
• Chive
• 2 limes
• Salt
• Pepper
• Olive oil

1. Clean the prawns, remove the heads and shells. Make a cut on the back to remove the black cord which are the intestines. Place about 4-6 prawns on an acetate sheet then cover with another acetate. Using a mallet hit the prawns until it is a thin carpaccio. Repeat the process using all the prawns.
2. Wrap in clingfilm and freeze overnight.
3. Cook the rice in plenty of salt water according to the instructions on the packet, strain and cool, drain well. Wash the tomatoes and peppers.
4. Peel the spring onions and cut into thin slices.
5. Peel and remove the seeds from the tomatoes, cut into cubes.
6. Remove the seeds and white membrane from the pepper, cut into cubes (the same size as the tomatoes).
7. Mix the vegetables with the rice. Garnish with salt, pepper, lime juice and olive oil add the chopped chives and mix it together.
8. Remove the carpaccios from the freezer, remove one of the acetate then arrange them on a plate and remove the other acetate.
9. Season with olive oil and sprinkle the venere rice salad over the carpaccios.
   Sprinkle with a little more virgin olive oil, chopped chives and serve.

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