Prawn carpaccio

AT A GLANCE

  • Serves 8 people

The flesh for any carpaccio must be spanking fresh. Here, fresh prawns lend a sweet and clean taste. The prawn oil is great drizzled over any seafood and is particularly good tossed through seafood pasta.

  • 1 tbsp coriander seeds
  • 1.2 kg uncooked large prawns, peeled, deveined, heads and shells reserved for prawn oil
  • Juice and thinly peeled rind of 1 lime
  • 1 long red chilli, finely chopped
  •  
  • Prawn oil
  • 250 ml (1 cup) grapeseed oil
  • 1 each small onion and carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 2 garlic cloves
  • 1 tbsp tomato paste
  • 2 fresh bay leaves
  • 1 tsp whole black peppercorns
01   For prawn oil, heat 1 tbsp oil in a small saucepan over medium heat, add onion, carrot, celery and garlic and stir occasionally until tender (4-5 minutes), stir in tomato paste and stir occasionally until paste darkens (1-2 minutes). Add prawn heads and shells and stir, breaking up with the back of a wooden spoon, until coloured (3-4 minutes). Add bay leaves, peppercorns and 250ml water, bring to the simmer, then add remaining oil and simmer until well-flavoured and infused (1¼-1½ hours). Ladle oil from surface into a jug (discard liquid and solids), then strain oil through a fine sieve (discard solids). Refrigerate until chilled. Prawn oil will keep refrigerated for 3 weeks.
02   Dry-roast coriander seeds until fragrant (30 seconds), then set aside. Slice prawns very thinly lengthways and arrange on a serving plate. Cut lime rind into julienne, scatter over prawns, then squeeze lime juice over. Scatter with coriander seeds, chilli and sea salt to taste, drizzle with a little prawn oil and serve immediately.

Topics:

DRINK SUGGESTION, ITALIAN, CARROTS, CELERY, LIMES, APPETISER, SUMMER, CHILLIES, CORIANDER, ONIONS, PRAWNS

Recipe:

RODNEY DUNN

Photography:

PRUE RUSCOE

Styling:

LYNSEY FRYERS-HEDRICK , EMMA KNOWLES

Drinking Suggestion:

LEAN, MOUTH-WATERING VERMENTINO. , suggested by MAX ALLEN

FEATURED IN

Dec 2011

Dec 2011

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