Ingredients for 4 peole: 24 prawns 70 g butter 2 garlic gloves 2 dry white wine Tartuflanghe Black truffle salt Pepper Preparation: Wash the pawns under colr water. Cook the for 5 minutes in boiling water and then peel them. Sauté the pawns into a large saucepan with the melted butter and the garlic until pink colour. Drizzle them with a tablespoon of wine and let it evaporate over high heat. Keep cooking for another 5 minutes over meadium heat. Dress the pawns with a pintch of black truffle salt and pepper and serve them while hot.