Red Prawn Cannelloni

Here are the ingredients you'll need for this recipe

• 12 gluten-free cannelloni tubes
• 600g red prawns
• 1 onion
• 1 red bell pepper
• 3 garlic cloves
• 2 hard-boiled eggs
• Low-fat grated cheese
• 2 tablespoons gluten-free wholegrain oat flour
• 200ml gluten-free light cooking cream
• Unsweetened soy milk
• Pink Himalayan salt
• Extra virgin olive oil
• Black pepper

Method

1. 1Bring a pot of hot water to the boil and cook the cannelloni sheets according to package instructions until al dente.
2. 2Once cooked, rinse them under cold water to stop the cooking and lay them side by side on a worktop lightly greased with a bit of oil.
3. 3Prepare the filling: start by finely grating the hard-boiled eggs and set them aside.
4. 4Next, finely chop the garlic, onion, and red pepper, and set them aside as well.
5. 5In a pot with a drizzle of oil, cook the prawn heads and shells until golden brown. Press the heads well to release their juices and pour in half a litre of water. Simmer over medium heat for 25 minutes.
6. 6Meanwhile, heat a drizzle of oil in a frying pan and sear the prawns.
7. 7Remove the prawns from the pan, chop them up, and set aside.
8. 8In that same pan, cook the garlic, onion, and red pepper, seasoning with a little salt.
9. 9Once the vegetables are soft, add the flour to the pan and stir continuously to toast it slightly. Add the previously strained prawn stock, the cream, and a pinch of salt.
10. 10Stir well so everything comes together and cook for about 15 minutes, or until the sauce thickens.
11. 11Remove from the heat, stir in the chopped prawns and grated eggs, mix thoroughly, adjust the salt to taste, and fill the cannelloni.
12. 12If you have any filling left over, add a splash of soy milk, blend until smooth, and pour it over the cannelloni. Top with grated cheese and bake at 180ºC until melted and golden brown.
13. 13And that's it! Our red prawn cannelloni are ready to enjoy.