Crispy prawns on salicorn and lentil salad

Ingredients for 4 servings:

• 8 large prawns, raw
• 3 eggs
• Breadcrumbs (Panko)
• 150 g Salicornes (European glasswort)
• 100 g Lentils (beluga lentils)
• 50 g peas (fresh or frozen)
• 1 tbsp mustard, medium hot
• 50 ml liquid of the pickled gherkins
• 70 ml olive oil
• 2 tbsp Balsamic vinegar Bianco
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Peel the prawns, rinse, season thoroughly, dip in beaten eggs, and coat with panko breadcrumbs. Deep-fry immediately in hot oil. Blanch the salicornia and peas for 3-4 minutes each. Cook the beluga lentils without salt, drain through a sieve, and rinse with cold water. Dissolve the mustard in the cucumber juice, add the balsamic bianco, olive oil, sugar, salt, and pepper, and shake thoroughly in a dressing shaker. Mix with the salicornia, lentils, and peas and let everything cool in the refrigerator. Serve with the lukewarm, very crispy prawns and olive-rosemary ciabatta, perhaps with a squeeze of lemon juice.