Back
Scarlet Prawns with Boab
- Steps
- Ingredients
Steps
Scarlet Prawns
- Use scissors to cut prawn legs from the tail, cutting as close to the tail as possible. Reserve the prawn legs that have been trimmed. Leave the legs underneath the head attached. Trim the legs on the head to 4cm lengths, discarding these trimmings.
- Peel and remove shell from the prawns, keeping head and tail attached. Use a toothpick to devein the prawn by making a small knick under the tail shell and carefully pulling the intestinal tract out. Place prawns on a small tray in the fridge.
- Warm grapeseed oil to 160°C in a deep fryer.
Crocodile Lardo
- Meanwhile, thinly slice the crocodile lardo into paper thin slices, enough to later cover the flesh of each prawn. Place on a small tray in the fridge.
Boab
- Break the boab into segments then small pieces. Place boab pieces into a small drum sieve over a medium bowl. Rub the pieces between your fingers to break boab into a rough powder. Discard the seeds. Push the rough powder through the drum sieve with a pastry card to crush to a fine powder. Set the powder aside.
Scarlet Prawns (continued)
Prawn legs
Peeled prawns
- Add prawn legs to the hot oil and increase heat to 170°C. Deep fry for 20 seconds or until crispy, remove from oil and drain on a paper towel lined tray. Season with fine salt and vinegar powder.
- Drizzle a little grapeseed oil over the prawns and turn to coat. Fan the tail of each prawn out.
- Move the coals to one half of the hibachi. Place 2 pieces of ironbark wood amongst the hot coals.
- Place prawns onto the hibachi, heads over the coals but tails not, and cook on each side. Ensure the tail is fanned out and not over any direct heat. Remove prawns when heads are nicely coloured and tail meat has warmed and protein set . Transfer cooked prawns to a small tray, straight, belly side down and set aside.
- Brush the prawn flesh with min min vinegar.
- To serve, cover the top and sides of prawn flesh in a thin layer of lardo, slightly overlapping the sliced lardo to replicate a prawn shell and tucking lardo underneath the head and tail shells to secure.
- Transfer prawns to the serving plate. Fan the prawn tail out. Sprinkle fried prawn legs over and dust prawn with boab powder.