Cook the spaghetti in abundant salted water for 10 minutes, then drain and set aside to cool.
In the meantime, clean the prawns from the carapace and intestinal tract, leaving the tail intact.
Marinate the prawns in the coconut drink for a few minutes.
Dab them gently with a clean cloth and sprinkle them with flour, then wrap each prawn with spaghetti.
Heat the oil in a pan and fry for a few minutes on both sides, until golden brown.
Place the prawns on the raw escarole, complete with the orange marmalade and a pinch of salt.
Advice
After having drained the spaghetti it is not necessary to add the oil. The pasta, during cooling, will normally release its starch and it will be easier to wrap them around the prawns.
These are advertising content by Ciaopeople Studios, created in line with the needs of the brand.
