Red Prawn in Panelle Crust with Mandarin Ketchup

In a small saucepan, combine the tomato paste, sugar, vinegar, mandarin juice, and salt. Cook over low heat until the ketchup is thick, then cool in a bowl.

Shell the red prawns, leaving the tail for decoration, crumble the panelle roughly in a food processor, and prepare a batter made of eggs, water, and flour in equal weight.

Insert a skewer into each red prawn along its entire length, dip them in the batter, and then in the panelle crumbs.

Press firmly with your hand to ensure the breading adheres well, then freeze for one hour at -18°C.

Heat the seed oil to 180°C and fry the prawns while still frozen. Once cooked, remove the skewer, season with salt and pepper to taste, and serve with the mandarin ketchup.

Garnish with fresh seasonal mixed greens.