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Prawns and Chicken (Marinated in truffles, sweet potato puree)



For six people



18 Large raw prawns

1.5 lb Chicken breasts

1 small Jar of broken truffles (about 0.75 oz)

Juice of 1 lemon

3 tsp Olive oil

3 strands Thyme

Salt and pepper




2 Large sweet potatoes

3 oz Liquid cream

2 Tbsp Butter

32 oz Vegetable broth

Salt and pepper





  1. Peel and cut the sweet potatoes into pieces. Put them in a saucepan with the broth, salt and bring to a simmer for 25 to 30 min.
  2. Shell the prawns leaving the tail. Cut the chicken into large cubes. Alternate threading a prawn and a piece of chicken over wooden skewers. In a bowl, mix the olive oil, lemon juice, juice from the truffle box, the thyme leaves, salt and pepper. Brush the skewers with this marinade—Let sit for at least 30 min in the fridge
  3. When the sweet potatoes are cooked, drain them and mash them. Return them to the pan with the butter and cream. Mix, adjust the seasoning and keep warm.
  4. Preheat the broiler and put the skewers to cook halfway up, 8 to 10 minutes on each side. Arrange them on plates, sprinkle with broken truffles and serve with the sweet potato puree.