Heat the oil in a large saucepan.
De-shell and de-vein the prawns. Season with salt and piment d'Espelette and then roll them through the kanafeh.
Once all of the prawns are coated in kanafeh, start adding them to the hot oil. Cook until golden brown and then place on kitchen paper to allow any excess oil to drain away.
Peel the mango, pineapple and the avocadoes. Remove the stones from the mango and the avocadoes and then cut into small dice. Remove the core from the pineapple and cut into small dice. Set aside.
Wash, dry and pick the coriander leaves.
Place the coriander leaves, salt, pepper, vinegar and olive oil in a blender and mix well.
Add the vinaigrette to the diced fruits and then use serving rings to plate the salad. Add the prawns to the plate and finish with a last drizzle of vinaigrette.
«Reserve a little of the vinaigrette to dress your plate.»