GENERAL INFORMATION
Preparation time:12 minutes
Recipe for 4 people
INGREDIENTS
- 16 peeled and skinned raw prawns
- 150g panko breadcrumbs or muslin flakes or breadcrumbs
- 100g rice flour
- 2 eggs
- 1 Roman
- 2 peeled avocados
- A few chopped coriander leaves
- 2 spring onions, washed and sliced
- 12cl sesame oil
- 5cl of white balsamic vinegar
- 2 tbsp. mayonnaise
- 50g Greek yogurt
- 1 tbsp. tablespoon chopped ginger
- 1 clove garlic, minced
- Tabasco
- Sesame seeds
- Sunflower oil
PREPARATION
- Bread the prawns in the rice flour, then in the beaten eggs and finally in the breadcrumbs of your choice. Place them on a plate. Cut the romaine into ½cm thick strips, put it in a salad bowl, add the coriander and the onions. Dice the avocados.
- In a bowl, mix the Greek yogurt with the mayonnaise, garlic, ginger and flavor with Tabasco. Reserve aside. In a second bowl, pour the sesame oil and balsamic vinegar.
- In the pan of hot oil, fry the prawns until golden brown, then drain on a plate with paper towel. Add the avocados to the salad, season the salad with vinaigrette, place in a dish. Cut the prawns in half and put them in a salad bowl with one or two spoonfuls of yoghurt-mayo sauce, place the prawns on the salad and sprinkle with sesame.
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