- 4 slices of bread
- 200 g of foie micuit
- 4 Dublin Bay prawns or scampi
- 12 raisins
- 4 tablespoons sweet wine
- Sea salt
- Olive oil
- Peel the prawns and keep the heads and shells for other dishes.
- Season the prawn tails. Sauté on both sides over a high heat in a frying pan with oil. Add raisins and wine and simmer until the wine is caramelized. Remove and set aside.
- Toast the bread and top with a slice of foie. Top with a prawn and three raisins. Add a drizzle of sauce and serve.