Peel the king prawn, leave the tail on, remove the intestines and divide with a butterfly cut. Dip in the beaten egg white and dip in popped amaranth. Deep fry in hot vegetable oil – watch out! this only takes a few seconds.
Drain on paper towels.
Peel and core the apple and immediately mash with the lime syrup and chili sauce, adding sugar if necessary.
Place the shrimp on the plate, season with a pinch of vanilla salt and decorate with some black sesame seeds.
