Recipe: Gambas in brick leaves

1 Beat the egg yolk.

2 Cut each brick sheet into 4 pieces.

3 Peel the prawns. Remove the black intestine using a pointed knife. Salt and add piri-piri or pepper. Place them on 1/4 of a brick sheet.

4 Using a brush, coat the edges of the brick sheet. Fold it in half. Then fold the edges over.

5 In a large pan, heat 5 tablespoons of olive oil.

6 Place your prawns. When they are golden brown, place them on absorbent paper to remove excess oil.

7 Serve hot or lukewarm with ketchup mayonnaise.
Enjoy.