King prawns carpaccio with ginger vinegar

The carpaccio is an Italian culinary technique that consists in using thin pieces of raw meat or fish, spiced with oil and lemon. On this occasion, we propose to use the king prawns as a basic ingredient, spiced with aromatic ginger vinaigrette, which gives the dish an original spicy taste.



  • 1 box Argentinean red shrimp 400 g Grand Krust,
  • salt,
  • white pepper,
  • ½ glass oil,
  • ½ teaspoon grated ginger,
  • fresh chives.
Nutritional information


  • Energy 197
  • Proteins7.2
  • Carbohydrates 0.9
  • Fats18.2

Cava Brut Nature - Sparkling Wine

Step by Step

1 step_img_1

Peel the king prawns
Peel the king prawns and put the heads aside.

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Cook the king prawns heads
Put half of the oil in a pan and when it gets warmed, add the prawns heads, we spice it and cook for thirty seconds.

3 step_img_3

Remove the coral
We had passed the heads through chinois and we press it in order to get a coral, and we mix it with the rest of the oil and ginger.

4 step_img_4

Crush the tails
Remove the intestine tails of the prawns, put them between two oven roles or something similar, and crush them with the help of a rolling pin or a similar tool.

5 step_img_5

Remove the paper
We remove one of the papers and put the carpaccio on a plate using the second paper.

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Garnish and decorate the carpaccio
Remove the paper, spice carpaccio with we add the ginger vinaigrette
Decorate the carpaccio with chopped chives and serve it.

Tips Practical Advice

If we water the papers with a little oil before crushing the prawns, we can easily peel them without sticking.

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