Grilled prawns in vanilla sauce

For 6 people

INGREDIENTS

• 24 medium-sized prawns
• 1 and a half vanilla beans
• 2 tablespoons VinCauvin organic white wine vinegar
• Cauvin organic virgin rapeseed oil
• assortment of baby vegetables according to the season: carrots, cherry tomatoes, scallions, snow peas, etc.
• 125 ml coconut milk

PREPARATION

1. Ass some l’huile vierge de Colza Bio Cauvin to a frying pan or wok and fry the prawns and a vanilla bean split lengthwise.
2. Halfway through cooking, turn the prawns over, so that they become golden brown, and add the baby vegetables, which should remain crunchy.
3. Remove the prawns and baby vegetables and deglaze the pan with Cauvin white wine vinegar. Keep warm.
4. Split the half vanilla bean lengthwise. Scrape the inside to collect all the seeds and add them to the coconut milk.
5. Transfer the coconut milk and seeds to a saucepan and bring to the boil. Let steep for 30 minutes.
6. Just before serving, strain and transfer the lukewarm vanilla coconut milk to a siphon, insert a gas cartridge and shake well.