Start this recipe by rolling out the puff pastry to a thickness of approximately 3 mm. Prick the pastry all over with a fork and cut out 8 circles, 8cm in diameter. Place the pastry circles on a baking tray, and cook for 20 minutes in a oven, at 200`c. Meanwhile, place the whole king prawns on a baking tray and drizzle with a little oil. Grill for a few minutes till cooked, then remove from the heat and leave to cool. Peel the prawns completely, and slice in half diagonally. Put aside while you make the relish. Put the ingredients for the tomato relish in a bowl, season well with fresh pepper and salt, and mix well. Place in the fridge to chill while you prepare the ricotta. In a small bowl, mix together the ricotta cheese and milk and season well with salt and pepper. Place a puff pastry disc onto 4 serving plates, and place a spoon of the ricotta on each piece. Place a tablespoon of the tomato relish on top, followed by 2 pieces of prawn on each. Repeat the process again to use the remaining ingredients. Before serving, drizzle the relish juices over the king prawn millefeuille and around the plates.

Suggested accompanying wine: DELICATA Pjazza Regina White I.G.T. Maltese Islands

Serves 4

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