A simple and healthy recipe of steamed king prawns, cherry tomatoes, bean sprouts and endive served with a wasabi cream sauce.
Preheat the oven to 220 °C.
Wash all the vegetables. Check through the soya bean sprouts, removing any that are not fresh and white. Cut the tomatoes in half. Cut the endive in half lengthways, remove the core and then slice thinly.
Peel the king prawns, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.
Place a serving of the prepared vegetables in the centre of a piece of aluminium foil, greaseproof paper or Carta Fata (the edges of the foil/paper should be about 30cm in length). Place 3 prawns on top of the vegetables, season with salt and piment d'Espelette. Drizzle over a little olive oil and then bring the four corners together and seal firmly. Repeat this process for the remaining five servings and then cook in the oven for 8 to 10 minutes.
Heat the cream with the wasabi, seasoning with salt only.
Remove the individual parcels from the oven and transfer to the table before allowing each guest to open their individual 'papillote'.
Serve with the wasabi cream.
«Silicone 'papillotes' (steamers) can be used for this recipe, just make sure to increase the oven temperature and the cooking time by a couple of minutes.»