Recipe Overview
Prep time: 12 minutes
Serves: 4
Ingredients
- 16 peeled and deveined raw prawns
- 150g panko breadcrumbs, muslin flakes, or breadcrumbs
- 100g rice flour
- 2 eggs
- 1 romaine lettuce
- 2 peeled avocados
- A few chopped coriander leaves
- 2 spring onions, washed and sliced
- 12cl sesame oil
- 5cl white balsamic vinegar
- 2 tbsp mayonnaise
- 50g Greek yogurt
- 1 tbsp chopped ginger
- 1 clove garlic, minced
- Tabasco, to taste
- Sesame seeds
- Sunflower oil, for frying
Instructions
- Bread the prawns: dust with rice flour, dip in beaten eggs, then coat in breadcrumbs. Arrange on a plate. Shred the romaine lettuce into ½ cm strips and place in a salad bowl with chopped coriander and sliced spring onions. Dice the avocados.
- Prepare the spicy cream: mix Greek yogurt, mayonnaise, minced garlic, and ginger. Season with Tabasco to taste. Set aside. In another bowl, whisk sesame oil and white balsamic vinegar for the vinaigrette.
- Heat sunflower oil in a pan and fry prawns until golden. Drain on paper towels. Toss avocados into the salad, dress with vinaigrette, and transfer to a serving dish. Halve the prawns, mix with 1-2 spoonfuls of spicy cream, arrange over the salad, and sprinkle with sesame seeds.
Renowned chef Cyril Lignac, star of Tous en Cuisine, brings his expert touch to this #gourmandcroquant delight—crispy, fresh, and bursting with flavor.
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