• 12 prawns
  • 4 carrots
  • 125 g kimchi
  • 2 bananas
  • 30 g peanuts
  • 5 lime leaves
  • 2 limes
  • Honey
  • Salt
  • 20 ml roasted sesame oil
  • 70 g butter
  • 20 g brown sugar
  • 20 g black & white sesame

To prepare the prawns

Season the prawns and sear on both sides in a hot pan with the roasted sesame oil and a little butter.

To prepare the carrot kimchi stock

Extract the juice from three carrots and simmer gently with the kimchi and lime leaves for 60 minutes. Then pass through a coarse sieve and season to taste with a little salt, lime juice and honey.

To prepare the carrot salad

Peel the carrot and use the peeler to pare off some fine strips. Place in iced water for 10 minutes, then drain and season with salt, lime zest and lime juice.

To prepare the bananas

Peel the bananas and cut into 3 cm thick slices. Caramelise the brown sugar in a pan and add a little butter. Turn the banana slices in the caramel to coat and then drain on a cloth.

To prepare the peanuts

Fry the peanuts in butter until golden-brown and season with a little chilli powder and salt. Drain and coarsely chop.