To prepare the Prawn Crudo, shell and devein the prawns.
In a medium bowl, mix together the salt, sugar and lemon zest. Add the prawns and stir to combine. Set aside in the fridge for 10 minutes. This is a quick cure that will set the prawns for a pleasant mouth feel.
Portion 10g of the apple and brunoise - reserve the remainder for the ajo blanco.
After 10 minutes, wash the prawns thoroughly from the salt and sugar cure, pat dry and chop into 1cm cubes.
Combine the prawns, apple, chives and olive oil in a bowl. Set aside in the fridge.
For the Ajo Blanco, place the almonds on a baking tray and roast for 10 minutes, remove and allow to cool.
Place the bread in a flat dish and add milk to cover. Allow to absorb, then squeeze excess liquid out.
Place bread in a smoothie blender with almonds and remaining ingredients.
Blend until smooth, then pass through a sieve. Add more cold water, if required.
Balance with seasoning or additional sherry if required.
For the Squid Ink Crisp, combine the ingredients in the cannister of stick blender. Blitz until emulsified.
Place a 9cm ring cutter onto a dry frypan and heat on a medium heat.
Carefully spoon 1 tablespoon of the emulsification into the ring cutter until the mixture just covers the surface of the mould. Cook until crisp. Make at least 2.
To plate, divide the prawn crudo between two bowls. Pour the ajo blanco around the prawns and finish with squid ink crisp.
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