Crunchy prawns with guacamole and dried cherry tomatoes

Ingredients for 4:

12 prawns
2 Egg whites
Breadcrumbs: as required
4 tbsp “Soffritto vegetable base”
1 Avocado
1 Lime
250 g cherry tomatoes
40 ml Extra virgin olive oil
Vegetable oil for frying. as required
Salt, pepper and sugar: to taste


Wash the cherry tomatoes and dress them with 2 tbsp “Soffritto vegetable base”, half of the olive oil, salt, pepper and sugar to taste. Place in an ovenproof dish lined with ovenproof paper and bake at 80° C for about one hour to dry.
Clean the avocado and blend, along with the remaining olive oil and the juice of half a lime; add salt and pepper to taste. Clean the prawns. Combine the prawns with 2 tbsp vegetables for “Soffritto vegetable base” and leave to marinate for about 30 minutes. Dip the prawns in gently beaten egg whites and then in breadcrumbs. Fry in vegetable oil at 170° for about 1 minute, drain on paper towels and sprinkle with salt. Serve with the guacamole.