Ingredients for 10 portions:
- 2 lt of water,
- 100 gr Ginos shellfish fumet (COD. 02104),
- 10 fresh prawns,
- Chives,
- ½ green leek,
- ½ yellow pepper,
- ½ red pepper,
- ½ tomato.

1. Bring the water to a boil, pour the shellfish fumet in the water and melt it mixing with a whisk.
2. Steam the prawns and let them cool. Cut the upper side of their back lengthwise using the kitchen scissors.
3. Cut the peppers and the tomato into cubes of 5 mm per side.
4. Cut the chives and the leek into thin rings.
5. Serve it in ceramic bowls and compose the plate in this way:
6. arrange the peppers and tomato cubes and the leek rings on the bottom of the bowl.
7. Lay the prawn on it with its claws fixed to its tail and add the fumet.
8. Finally arrange the chives blades to decorate the plate.