Prawn tartare with Grana Padano wafer and lime mayonnaise
Chef Carmine Amarante
400 g shelled prawns
4 egg yolks
250 g seed oil
the zest of 2 limes
100 g Grana Padano aged for 9 to 16 months
For the tartare:
Clean the prawns by removing the heads, shells and veins. Chop finely and season with salt, pepper and chives.
For the wafer:
Evenly sprinkle a thin layer of grated Grana Padano at the bottom of a non-stick pan. As soon as it unsticks from the bottom of the pan, turn it over and wait until golden. Remove from the pan and cut immediately into the shape required.
Put a spoonful of mayonnaise in a 7-cm diameter mould, add the tartare and press slightly. Remove the mould and decorate with the Grana Padano wafer or chips.