• Mexican wheat tortillas
• 10 fresh peeled prawns
• Rice noodles
• Toasted sesame
• YUCA’S balsamic vinegar
• Honey
• Olive oil
• Pepper

For the filling:

• 1 mango
• 2 oranges, only the pulp
• 2 pineapple slices
• Chopped cilantro
• Pepper
• Salt to taste

For the dressing:

• Concentrated tangerine juice

Small circles are cut out of the tortillas, placed in a deep bowl and taken to the oven until the baskets are formed.

For the filling mango, pineapple and orange are added, cilantro is added and seasoned with the ingredients of the dressing well blended.

Fry rice noodles in oil.

Prawns are seasoned with olive oil, salt and pepper and grilled until they are al dente.

Fill baskets with seasoned fruits.

Prawns are trinked on a wooden stick and placed on the fruit, covered with fried rice noodles, put a touch of honey and balsamic vinegar on top and sprinkled with toasted sesame seeds.