Shell the prawns and cut them along the back to remove the black bits. Coat them in rice flour and cook over high heat in a non-stick frying pan with a touch of extra virgin olive oil. Fry each side for 1 minute.
For the cream of zucchini
In a saucepan wit 2 tablespoons of extra virgin olive oil, fry a tablespoon of chopped onion, and 2 thinly sliced courgettes. Add a glass of water, some salt to the taste and continue cooking for 10 minutes. Blend everything with an immersion blender.
Spread the zucchini cream over a plate with a spoon, add the prawns on top and the dish is ready to be served.