Surprises with a transparent sensuality

People :

4

Preparation time :

35 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 2 cans baby eels
  • 4 sheets of rice wafers
  • 200g Salicornia
  • 50g dried tomatoes in oil, hydrated
  • 4 large scampi
  • Olive oil
  • Maldon salt
Preparation
  1. Soak the sheets of rice paper in warm water for 3-4 minutes. Carefully roll out the sheets of hydrated rice paper on a work surface, and cut 8 x 8cm squares. Brush with olive oil and make cannelloni with previously sautéed salicornia, tomatoes, and peeled scampi.
  2. Seal the cannelloni and gently steam.
  3. Lightly sauté the baby eels and serve with the cannelloni and a few flakes of salt.
If you don’t have rice wafer sheets, you can use won-ton pasta or traditional lasagna sheets. Cook according to package instructions until they are tender.

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Easy