Peel the tiger prawns. Carefully remove the black spine using the tip of a sharp knife. Place 3 prawns on to each skewer. Season with salt and piment d'Espelette.
Heat a spoonful of oil in a frying pan and then add the prawn skewers. Sear the skewers for about 20 seconds on each side.
Peel the carrots. Top and tail the courgettes. Julienne the carrots and courgettes on a mandolin. Peel and finely slice the onions. Pick the coriander leaves.
Heat a wok, add the peanut oil and then add in the onions and carrots. Add a pinch of salt and fry for 1 minute, stirring frequently. Add the courgette. Fry for 1 minute, then add the soya shoots. Fry for a further minute. Stir in the soy sauce, the sesame seeds and the Espelette pepper. Add a pinch of salt and the coriander.
Divide the vegetables into soup plates and top with the skewers of tiger prawns. Serve immediately.
«Vary the vegetables in this dish according to season. You can also make chicken skewers as an alternative to the prawns.»