200g Ashmore seaweed
6 heads witlof
32 small prawns
200g butter
100ml lemon juice
100ml white wine vinegar
10g dulce powder
80ml cream

  1. Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam function.
  2. Then place the witlof in a tray with the lemon juice and vinegar.
  3. Place the kelp in the butter in a saucepan and cook for 1 hour on low heat, stirring regularly.
  4. Puree the butter and kelp together and pass through a fine sieve. 
  5. Toss the prawns in the butter and season. 
  6. Place on an oven tray lined with baking paper. 
  7. Cook for 6-7 mins. 
  8. Place the prawns in a bowl, followed by the hot bitter leaves.
  9. Pour the cream over the top and sprinkle with red dulce seaweed.