4 days before :
Spread a sheet of cling film (approx. 20cm) on a flat surface, and on to which place the red prawns, with their heads, shells and vein removed.
Cover with another layer of cling film and, using a meat pounder and a ring mould, shape the carpaccio into a round disc.
Transfer to the freezer for 4 days.
In the meantime, fry the rice in a pan in a dash of extra olive oil, cover with water and leave to simmer for around 30 minutes.
Then add a teaspoon of squid ink and with the aid of ,a hand blender, blend the rice until creamy.
Spread the mixture thinly onto a baking tin and cook in the oven at 100° C (212°F) until completely dried out. This should take (5/6 hours).
Place a dash of grape seed oil in a small pan and heat to around 200°C (392°F).
Dip slices of rice into the oil for a few seconds until crispy.
Transfer the Carpaccio to a plate, add pieces of Burrata and season with salt, pepper and olive oil.
Garnish with a few puffed black rice chips, pistachios and bean sprouts.
Chef’s top tip
3 hrs before serving, don’t forget to transfer the carpaccio to the fridge to thaw.
Nicolas Feuillatte Brut Reserve: this delicate Champagne will enhance the typically salty flavours of the red prawns, while its lively character will complement the creaminess of the burrata. This is a light Champagne, whose refreshing notes will make a heavenly match to this dish.