Warm Prawn Blinis

Cook the prawns in boiling salted water for 5 minutes. Peel them while still warm, keeping the tail fin then slit them along the back and open them to give them to give them the shape of a butterfly.

Prepare the sauces: in a saucepan, pour the vinegar, a spoonful of water, a good pinch of salt, and pepper. Over high heat, reduce to a spoonful. Let cool and add the egg yolks. Use one shell as a measure to add four shells of water.

Dissolve, then heat over very low heat while whisking until the mixture thickens. Add the butter piece by piece, whisking constantly to emulsify the sauce. When all the butter is incorporated, divide the hot sauce among three bowls.

For the Provençal butter: cook the chopped shallot with the white wine until completely reduced. Crush the anchovy fillets through a sieve to obtain a purée. Add shallots, anchovies, tomato coulis and chopped parsley to the butter sauce. For the Oriental butter: add the curry powder. For the Creole butter: add the grated coconut, rum, a dash of lime juice and a teaspoon of its finely grated zest.

Warm up the blinis in the oven, wrapped in aluminum foil. Place a blini on each plate and divide the prawns Garnish with sauces in cups and serve warm. Our advice : The butter sauce is delicate to make: The egg yolks are cooked at progressive heat (at a temperature of about 65 C). The palm of your hand must be in contact with the hot pan during the entire process. Remove the sauce from the heat as soon as the emulsion reaches the consistency of a cream: each movement of the whisk should reveal the bottom of the pan. Add the butter in fine pieces to the sauce, making sure that each piece is well emulsified before adding another.