Preparation

Grill the prawn tails and the whole prawn.
Boil the baby beans in salted water.
Mix the shrimp tails with the mint leaves, the cut ham, the mint oil and the beans. Put into a mould.
Add the prawn on top.
Unmould and dish up. Put mint oil around, a little powdered ham on top and the crispy ham in the centre of the plate.

Catalan and refreshing

Xavier Matarrodona prepares a baby bean salad with prawns, ham and a touch of mint.

The baby beans are an ingredient we may find in many traditional recipes of Catalan cuisine, so much so that there are dishes that would not exist in the culinary corpus of the territory without them. The chef of the Cullera de Boix restaurants, Xavier Matarrodona, suggests a baby bean salad that includes an interesting sea and mountain mix thanks to the presence of prawns and crispy ham. He also adds a fresh touch with mint, turning it into a salad that preserves the identity of the territory and refreshes us as well.