Heat the ingredients for the brine to 80°C (176°F) and leave to rest for a day. Use the liquid to brine the veal sirloins and then smoke them cold. Grill the veal sirloins on the grill to the correct cuisson and allow to cool. Machine-cut them into thin slices. Fry the coarse mustard in the oil until it stops sizzling and let the remaining seeds dry. Set the oil aside for the emulsion.
Combine all the ingredients for the emulsion and monté with the oil. Cut the carrots into thin slices, bring the liquid to a boil, vacuum-pack both the carrots and the liquid and then refrigerate. Boil the mustard seeds in salted water for 20-25 minutes. Rinse with cold water and season with the vinegar and sugar water. Mix all the ingredients for the prawn crackers in the blender, spread out flat, steam for 15 minutes at 100°C (212°F) and then deep-fry at 220°C (428°F) until crispy. Arrange the thin slices of veal sirloin on a plate and garnish with the other components.
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