Prawnarama

AT A GLANCE

  • Serves 8 people

  • 16 cooked king prawns (see note), peeled (shells reserved) and intestinal tract removed
  • 250 ml white wine
  • 1½ tbsp white wine vinegar
  • 3 egg yolks
  • 1 tsp Dijon mustard
  • 125 ml (½ cup) olive oil
  • 1 bunch tarragon leaves, picked and finely chopped
  • Few spoonfuls of salmon or flying fish roe (optional), plus extra to serve
  • 16 inner radicchio leaves, trimmed and washed, to serve
  • To serve: thickly sliced Hass avocado (about ½)
01   Place the prawn shells in a saucepan, cover completely with water, bring to the boil and simmer until well flavoured (1 hour). Strain liquid into a clean saucepan, discarding shells, and cook over high heat until reduced to 125ml (30-40 minutes). Add white wine and vinegar and reduce until syrupy but not burnt (10-15 minutes). Cool and set aside.
02   Whisk egg yolks, mustard and wine reduction in a bowl. While whisking, gradually add oil, starting with one drop at time, then in a thin steady stream until thick and emulsified, season to taste. Fold through tarragon, and salmon or flying fish roe, if desired, to taste.
03   Place a peeled prawn in each radicchio leaf, add a slice of avocado and dress with mayonnaise and extra salmon or flying fish roe, if desired. Serve immediately.
Note Use fresh, wild-caught king prawns where available.

Recipe:

HUGH WENNERBOM , MARY ELLEN HUDSON

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

RIPE, TROPICAL-FRUITY VERDELHO FROM THE SWAN VALLEY. , suggested by MAX ALLEN

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