Flora Creamy Prawn Linguine
To start, blanch the linguine until soft and then drain.
Fry off the mushrooms in oil and season, then add the Flora Plant 31% and reduce by half until thick.
Add the linguine to the mushroom cream sauce and combine.
In a frying pan, drizzle a little oil and fry the black tiger prawns until golden. Alternatively, you can use a water bath to cook them at 60°C for 5-10 minutes.
To serve, plate up the linguini and mushroom sauce, then top with soft boiled egg and tiger prawns.
Finish by garnishing with the micro fennel and red amaranth.
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