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Scarlet Prawn Crudo with Beef Fat
Recipe by Tessa Boersma
Tessa's Scarlet Prawns are served crudo style (raw), and paired with a punchy sweet and sour vinaigrette and beef fat with belacan.
- Steps
- Ingredients
Ingredients
Beef Fat with Belacan
Sweet and Sour Vinaigrette
Fried Prawn Legs
Scarlet Prawn Crudo
To Serve
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Steps
- To prepare the prawns, trim off legs and set aside. Peel bodies and remove heads and set aside. Devein peeled prawns and set aside.
- For the Beef Fat with Belacan, place beef fat into a frypan over medium heat and cook until browned and fat has rendered. Add the prawn heads, shells and belacan and fry until golden and cooked through. Strain through a muslin cloth and season with a pinch of salt. Set aside.
- For the Sweet and Sour Vinaigrette, combine ingredients in small bowl, to taste. Set aside.
- For the Fried Prawn Legs, heat oil in a small saucepan to 170C.
- Add prawn legs and fry for 1 minute. Remove from oil and place onto paper towel. Sprinkle with vinegar powder and salt.
- For the Scarlet Prawn Crudo, bring a small saucepan of salted water to the boil.
- Cut bitter gourd in half lengthways and scrape out seeds. Cut into small dice and blanch for 1 minute. Strain and blanch a further 2-3 times for 1 minute, or to taste. Drain well and place into a small bowl. Add apple cider vinegar, maple syrup and salt. Set aside for 30 minutes. Drain well and place into a bowl.
- To serve, spoon prawn crudo into each serving bowl. Sprinkle with walnuts, mango, grape slices and radicchio. Serve with Sweet and Sour Vinaigrette and Beef Fat with Belacan on the side.
