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with culinary expert Hollenstein from Movenpick Hotel Hanoi

This seafood can be found from Campeche to Caribbean!

Ingredients: serves 3-4

8 prawns, frozen

2 egg white

8 tbs panko breadcrumbs

2 tbs coconut flakes

1 tbs organic flowers, dried

4 rapeseed oil

4 spring carrots

8 mini zucchini

40g asparagus tips, green

40g snow peas

4 spring onion

1 handfull mesclun salad

2 tbs olive oil

sea salt, black pepper to taste

cress

4 orange, juice from 4 and zest from 2

4 tbs mayonnaise

Culinary expert Hollenstein

Method:

For the prawns:

- Peel the king prawns leaving the tail on, butterfly and season with sea salt and black pepper.

- Brush with egg whites and coat in a half coconut half panko breadcrumbs mixture.

- Fry in a non-stick wok in hot oil until crispy. Drain on kitchen paper and sprinkle over the dried flowers.

For the garden vegetables:

- Prepare all the vegetables and portion the correct amount as per the picture. Blanch in salt water until cooked through, rinse in ice water, drain and pat dry.

- Season vegetables and salad leaves with olive oil, sea salt and black pepper, garnish with cress.

For the orange relish:

- Simmer the orange juice down with the freshly grated orange zest till it thickens to a syrupy liquid.

- Carefully mix the orange reduction with the mayonnaise, you should still be able to make out the swirls of orange in the mixture.

Serving:

- Colorfully position the vegetables on an elongated plate and arrange coco prawns on top.

- Garnish the mesclun salad leaves and cress. Drizzle with some orange relish and serve alongside in a separate bowl.

You can sample the dish at Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 24 38 22 28 00 ext 6133.