Ingredients: Marinated king prawns
- 16 fresh king prawns
- 30g of fish sauce
- 2 fresh green chillies
- Sesame
- 2 limes in juice
- 5g of ginger
- 5g of garlic
- 1 mini lime
- Soya
- Egg white
- Rice noodles
- Flour
Ingredients: Mayonnaise
- 10 units of lime leaves
- 250g of sunflower oil
- 1 egg
- salt
- juice of a mini lime
Elaboration
First, mix the ingredients for the marinade: the fish sauce, the chopped chillies, lime and mini lime juice, chopped ginger, garlic and soya. Then, peel the king prawns leaving the tail and removing the head. Marinate the king prawns by vacuum packing for 20 minutes, which will accelerate the marinating.
Once the king prawns are marinated, remove the solid elements and put them aside.
For the mayonnaise, infuse the oil with the pieces of lime leaves for 1 hour at 60ºC (140ºF) vacuum, which will help to infuse at a low temperature and subsequently keep all of the aromas concentrated. Make a basic mayonnaise with the egg, the lime oil, the mini lime juice and salt.
Meanwhile, break up the rice noodles by hand leaving pieces of between 1-2 cm.
To finish, cover the king prawns with flour, beaten egg white and finally the broken rice noodles. Fry in an abundance of hot oil and serve with the mayonnaise.
