The ingredients
• 20 raw king prawns (5 per person)
• 100 g / ½ cup Bordier Espelette Chilli Butter
• 2 zucchini
• 1 bulb fennel
• 2 carrots
• 1 yellow bell pepper
• 1 red bell pepper
• 3 tomatoes
• 2 cloves garlic
• 1 pink Roscoff onion
• 10 cl / 3 1/3 fl. oz. olive oil
• Salt