Pan-Seared Jumbo Prawns with Lemon Vinaigrette Salad, Fresh Ginger, Chives, and Pink Peppercorns

• 20 prawns or king prawns
• 6 g peeled and grated fresh ginger
• 150 g diced tomato
• 1 bunch chives
• 200 g Batavia lettuce
• 1 tablespoon olive oil
• 5 g freeze-dried pink peppercorns
• 8 cl lemon vinaigrette
• 2 tablespoons aromatic oils
• 2 tablespoons lemon vinaigrette

Instructions

1. Prepare the aromatic oils.
2. Finely chop the chives.
3. Peel, wash, and drain the Batavia lettuce.
4. Dress the lettuce with lemon vinaigrette.
5. Shell the prawns, keeping the head and tail end intact. Pan-fry in olive oil for 1 minute per side, then pat dry with paper towels.
6. Gently warm the mixture by adding grated ginger, chopped chives, diced tomatoes, and pink peppercorns—avoid boiling. Season lightly with salt and pepper.
7. Plate: Form a dome of dressed salad in the plate's center. Sprinkle a pinch of paprika around the base. Arrange prawns in a ring atop the salad. Drizzle each with aromatic oils for even flavor distribution.