Family Best Time >> Food

#gourmandcroquant:Cyril Lignac delights us with his salad of crispy prawns and spicy cream

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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