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.