Serves 4 people:
12 red king prawns; 500 g of finely diced courgettes, aubergines, onions and green peppers; olive oil; thyme, salt and pepper; mousseline sauce.
Instructions:
Chop the courgettes, aubergines, onions and green peppers into small dices. Sauté the vegetables in olive oil in the following order: onions, aubergines, courgettes and green peppers. Season to taste and add thyme. Set aside.
Place the peeled red king prawns into an oven dish, and season with salt and pepper.
Bake for 5 minutes.
Arrange the vegetables in the centre of a plate, as a bed. Place the red king prawns on top, pour over the mousseline sauce and decorate with fried leeks.
