Crispy gamba's, Asian salade and a sesame vinaigrette

Start with the dressing: mix 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sushi vinegar and some grated ginger and garlic

Beat a lemon grass with the back of a knife, then cut into small pieces and add to the vinaigrette, with 1/2 tbsp oyster sauce, 1/2 tbsp chili sauce, 1/2 tbsp sesame oil, the juice of 1/4 lime and 1 tbsp sunflower oil

Toast 1/2 tbsp sesame seeds in a dry pan

Clean 4 gamba's, remove the intestinal tract and pickle them in 50gr sea salt for 4 mins

Rinse, dry and leave in the fridge for 2 hrs to become glassy

Then dust with curry powder and pepper

Remove the seeds of 1/2 red chili and cut into a brunoise, briefly boil the red pepper in boiling water

Slice 1/2 shallot into a brunoise

Warm 1 tbsp agave syrup, then add the red chili and the shallot to become glassy

Add a dash of sake, 1/2 tbsp sushi vinegar, 1/2 tbsp Mirin and 1/2 tbsp vinegar, boil for a couple of seconds and cool in the fridge

Peel 50g cucumber, remove the seeds and slice into matchsticks

Do the same with 50g carrot, the wine of a paksoy leaf and 50g leek

Remove both ends of 50g beansprouts

Mix all veggies with with 1 tbsp sushi vinegar, 1/2 tsp sesame oil and a few drops of lime juice

Bring a pan with sunflower oil to 190°C

Beat an egg, crush 50 g Panko

Pass the gamba's trough the beaten egg, then through the Panko. Repeat this.

Deep fry the gamba's till golden brown

Start plating with the mixed veggies, then put the gamba's on top

Cover the gamba's with the shallot compote, then drizzle the dressing over it

Finish with some coriander leaves and the sesame seeds

(Here Myriam Minne's original recipe in Flemish)