GRILLED GIANT PRAWN / BULGUR WHIT HERB / RED COCONUT MILK SAUCE (1 pers.)

Grilled giant prawns with herb bulgur and a red coconut-milk sauce make a starter that tastes both clean and generous. The char on the shellfish brings sweetness and depth, while the grains stay bright with herbs and a light, fresh bite. Coconut rounds everything out without dulling the seafood. A classic coastal approach: grill heat for the prawns, then a gentle, aromatic sauce to carry the finish. What you get : - Deux gambas grillées - riz noir / miso / graines de sésame Portions : - 1 as a starter - 1 light meal, or 2 if followed by a main course Serve it best : - Preheat the oven to 180°C. - Place the gambas in an oven dish; butter them if you like (optional and delicious). - Cover with aluminium foil and warm for 7 minutes. - Serve the grains and sauce alongside; keep the reheating gentle so the prawns stay juicy. Pairings : - Brut Champagne: acidity and fine bubbles lift grilled shellfish and coconut. - Dry white (Muscadet or Picpoul): crisp, saline refreshment with seafood. - Rosé from Provence (dry): a clean bridge to herbs and light spice. - Sparkling water with grapefruit: bright bitterness to balance the sauce. Allergens : Crustaceans, sesame; traces possible