The Prawn In a bowl mix the flour and eggs until it has a creamy consistency and leave aside for 10 minutes. In the meantime remove the prawn shell, leaving the heads attached to the meat and dip one by one in the batter and then roll them in the sesame seeds and deep fry until golden at 175ºC in seed oil. Keep warmed. The Balsamic Vinaigrette Mix the olive oil with balsamic vinegar together in a mixing bowl. Adjust seasoning with salt and pepper. Keep aside. The Endive Salad Trim, clean and wash the endive. Remove and pat dry on paper towels. Put aside 12 pieces of the endive and sliced the rest of it. Toss with balsamic vinaigrette. Serve Arrange the endive leaves on the serving plate, place the endive salad and followed by the deep-fried prawn. Serve immediately.