Ingredients for 4 servings

Prawn jelly

• 500 ml Madagascan prawn consommé (made with the heads)
• 20 ml soy sauce
• Zest of one lemon
• 1 teaspoon chopped fresh coriander
• 25 g powdered gelatine
• 50 g avocado
• 50 g corn
• 80 g rock samphire
• Scallops
• 4 large scallops
• 2 tablespoons rice vinegar

Prawns

• 8 large Madagascan prawns 
• ½ teaspoon tandoori spices
• Fine sea salt
• 1 teaspoon lemon zest
• Fine sea salt

Garnish

• 4 cherry tomatoes 
• Olive oil
• 1 clove of garlic
• Thyme
• Fine sea salt
• Pepper
• 20 g mihoen (rice vermicelli)
• Oil for deep frying
• 30 ml wasabi mayonnaise

Lightly flavour the prawn consommé with the soy sauce, grated lemon zest and coriander. Add the powdered gelatine. Pour a little of this mixture into ingot shaped moulds (about 6 cm x 2 cm). Add the avocado, corn and samphire. Pour on the rest of the jelly and place in the fridge to set.

Cut the scallops in half and macerate them for five minutes in the rice vinegar.

Season the prawns with the tandoori spices, lemon zest and fine sea salt. Drizzle with oil and cook for three minutes at 300 °C. Chill.

Put the cherry tomatoes on a baking sheet with some olive oil, garlic, thyme, fine sea salt and pepper. Roast in the oven for five minutes at 180 °C.

Fry the vermicelli in small batches in very hot oil (minimum 200 °C) to obtain puffed up crispy noodles.

Arrange everything harmoniously. Decorate with a line of wasabi on the plate.