This hors d’oeuvres dish is served hot and is an unusual way of presenting a fried shellfish without using the customary flour or breadcrumbs. However, it is essential to fry the shellfish in just one type of seed oil that must be hot. Once the shellfish has been drained, it must be dried well and in this case it does not need salting as the spaghetti is already cooked in salted water.
Cook the spaghetti in boiling, salted water, to which lemon peel and mint leaves should be added. Drain the pasta and leave to cool arranged neatly on a baking tray with greaseproof paper. Prepare a light blend of salt, pepper, mild paprika and oregano. Decorate the shelled king prawns by wrapping them in the cold spaghetti. Place in the fridge for about 30 minutes. Soften the peppers in a pan without fat and then blend in a mixer with olive oil to make a creamy sauce. Fry the king prawns in pasta in hot oil until golden. Drain well and dry off all excess oil using kitchen paper. Arrange the salad leaves on a plate, the king prawns and the cream of yellow pepper cooked in olive oil.