1) Finely chop the spring onion cleaned with a handful of leaves of coriander. Pour into a small bowl soy sauce, L'sesame oil and the lime juice, then emulsify them with a small whisk or fork. Join the mince of spring onion is coriander, the chili pepper and a pinch of lime zest grated. Let it rest in a cool place.

2) Prepare one batter fluid with the flour and 175 ml of water, stirring with a fork. Thread each prawn tail lengthwise on a wooden skewer (the tails are more decorative if left with the tails attached). Pass i prawns first in the batter, then in the quinoa flakes, pressing them gently with your hands so that they adhere well.

3) Fry i prawns in oil hot, a few at a time, turning them to brown them on both sides, then drain them on paper for fried. Add salt and serve accompanied with the sauce and, if you like, very thin slices of lime.