Crispy prawns with pesto

2_07006 CRISPY PRAWN ROLLS with PESTO INGREDIENTS for 4 PEOPLE 500 g of tomatoes, 2 tablespoons cherry type of aromatic vinegar or balsamic, pesto 2 cups fresh from 120 g approx., 16 basil leaves, 16 sheets of Chinese ravioli dough or Phyllo Dough, 16 shrimp, egg yolk, frying oil, salt and pepper. In a terrinetta beat the oil with three tablespoons of pesto, vinegar, salt and ground pepper, until obtaining a homogeneous and smooth sauce. Wash the tomatoes, cut into rings and place them in the terrinetta with the sauce. Mix well. Roll out the pastry sheets on a damp cloth, spalmateli in the middle with a bit of pesto and place on each a Basil leaf, Norway lobster tail and roll up tightly. Fold the ends of the dough toward the Center and saldatele with the egg yolk. Please warm up the oil in a pan to high and edges when the oil starts to tingle get the rolls Brown. Drain well and place on absorbent paper. Spread tomatoes served in crockery and cutlery on them lobster rolls. Decorate with basil leaves.