Steamed prawns cooked with lemongrass, tarragon, beansprouts and coconut milk.
Peel the prawns and remove the black digestive tract. Cut the lemongrass into pieces and press them into the prawns.
Cut squares of carta fata paper and add a small handful of soy beansprouts, taragon leaves and a prawn. Add coconut milk and sesame oil and then season with salt and piment d'Espelette.
Seal the carta fata parcels and then cook in a frying pan over a low heat. Once the parcel have inflated, the prawns are cooked. Serve immediately.
«Feel free to use baking parchment or foil to make the parcels. They can also be cooked in the oven (5 minutes at 230'C).»