Shell the cooked prawns, reserving 4 whole ones for garnish. Dice the rest into bite-sized pieces.
Deseed the cucumber without peeling. Place it in a container with coarse sea salt to draw out moisture, then rinse thoroughly and drain well.
Peel the spring onion and dice finely into brunoise.
Peel and seed the tomatoes, then dice into brunoise.
Pit the avocados, peel, and dice into brunoise.
Crush the Sichuan peppercorns.
Finely chop the basil leaves.
Prepare the balsamic mayonnaise by mixing 20 cl mayonnaise with 1 tablespoon balsamic vinegar, Noirmoutiers fine salt to taste, and crushed Sichuan pepper.
Layer the diced vegetables and prawns in verrines. Garnish with a whole prawn (tail shell removed) and chopped basil.
Serve the mayonnaise separately in a sauce boat for guests to season to taste.
An original creation by Chef Hubert, showcasing fresh seafood and vibrant flavors.
