- 2 cans baby eels
- 4 sheets of rice wafers
- 200g Salicornia
- 50g dried tomatoes in oil, hydrated
- 4 large scampi
- Olive oil
- Maldon salt
- 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.
- Seal the cannelloni and gently steam.
- 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.