For the praliné:

Coat the tigernuts with sugar; make them candy and crush with oil and salt, creating a praliné with bits; if it was necessary, give texture with water and xantana; tipple and reserve.

For the candied tigernut:

Hydrate the tigernuts and vacuum-crystallize  with all the ingredients for 24 hours to 70 C degrees.

For the seaweed:

Cook each of the seaweed as it is needed; in the moment of the service, add some of the oil of sweetening the tigernuts (oil with garlic flavor).

For the prawn:

Peel the prawn and put it in a skewer; cook the head and introduce it in the oven until it reaches 52 C degrees aprox.

Jorge Bretón, head of the kitchen of the restaurant "La Surcursal", presented this recipe in "Crea Orxata 2008", when he showed the possibilities of this tuber as a dry fruit in the kitchen.