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Peel the prawns and keep the shells for the stock. Slice half lengthwise starting with the tail and remove the intestine.
For the stock, sweat a diced shallot in a drizzle of olive oil and add the shells, the long pepper, the black garlic, the diced lemongrass, a bit of ginger and the diced tomatoes. Add cold water (just covering the vegetables) and simmer for 15/20 minutes. Filter and set aside.
Cook the bok choy, snow peas and courgettes for 2-3 minutes in salted boiling water. Chill in sparkling mineral water to set the chlorophyll and keep the vegetables nice and green. Strain.
Season the vegetables with sesame seed oil and a drizzle of soy sauce. Add fresh herbs, watercress, chiso, enoki mushrooms, etc. to taste
For the sauce, make a caramel with a spoonful of powdered sugar in a hot saucepan. Grate in a bit of fresh ginger, and add half a diced chilli pepper. Deglaze with the soy sauce and add the prawn stock. Add a bit of ketchup. Reduce until you get a syrupy consistency. Strain and set aside.
Cut the coconut in half. Grate the pulp and cut some in slivers (to add to the salad).
Crush the peanuts with a rolling pin.
To make the tempura batter, add the corn flour bit by bit to very cold sparkling mineral water, until you get a dense batter (the denser the batter, the heavier the fritter).
Heat frying oil to 180°C.
Dip the prawns in the tempura batter, then in the peanuts and grated coconut. Fry for 3 minutes in the boiling oil. Drain on absorbent paper and salt.
Garnish half a layer of an MB Square with the green vegetable salad and lay the battered prawns in the box so that they can be heated in a microwave without cooking the salad. Pour the sauce in an MB Temple M and enjoy your hot and crunchy fritters, dipping generously!