Prawns in Filo Pastry on Fruity Frisée

For the shrimp in filo pastry on fruity frisée, stir olive oil, lemon juice, mustard and chopped coriander into a marinade and marinate the peeled, diced pineapple with it. Season with pepper, salt, rose bell pepper and a little chili and drizzle over the frisée salad.

Pepper and salt the prawns and wrap them in the filo pastry as sachets. Fry in hot sunflower oil and serve draped on the frisee salad. Garnish the shrimp in filo pastry on fruity frisée with chopped cilantro and toasted sesame seeds.

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