PREPARATION

Marinate your peeled shrimp tails in soy sauce.

Remove the large leaves from your “Classic” endives. Braise them whole in a little sunflower oil.
Reserve the smaller sheets.

Drain your shrimp tails on paper towels and roll them in braised endive leaves.
Fold the whole into your moistened rice patties. Fry.

Prepare a salad by mixing your small reserved endive leaves, your «Classique» red endive, spinach sprouts and grated carrot.
Make a sauce with the juice of 1 lemon and 2 tablespoons of sunflower oil. Salt and pepper.