Crush the sweet corn in the thermomix or food processor
Strain the mixture with a superbag
Squeeze the lemons
Strain the juice obtained
Mix the lemon juice with the corn water, salt, and the xanthan and blend
Separate the head from the prawns with a knife, so that you have a little meat left on the head
Peel the prawns and store in the fridge
Blanch the heads in boiling salted water for 2 minutes
Remove and reserve
Blanch the coriander in boiling water for 1 second
Cool the coriander in ice water, to fix the green color
Drain well and blend with the olive oil, until there is a green oil with the very fine coriander
Remove the seeds from the chili
Cut into brunoise
Store in an airtight container in the fridge
With the help of scissors, cut the sprouts
Reserve covered with a damp paper
Cut the chives in half julienne
Cut the mini chives in half
Cut the purple mini-chives into rings
Season the peeled prawn
Open the avocado and cut into slices
Season the julienned onions and the avocado slices
Arrange the avocado slices, onions and chives at the base of the plate
On top, place the prawns and prawn heads
Sauce everything with the corn and lemon sauce and the chopped hot pepper
Garnish with a little coriander oil
Finish with some coriander sprouts, 3 coriander flowers and lemon zest
