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
1 tbspcoriander seeds1.2 kguncooked large prawns, peeled, deveined, heads and shells reserved for prawn oilJuice and thinly peeled rind of 1 lime1long red chilli, finely choppedPrawn oil250 ml (1 cup)grapeseed oil1 each small onion and carrot, coarsely chopped1celery stalk, coarsely chopped2garlic cloves1 tbsptomato paste2fresh bay leaves1 tspwhole black peppercorns
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.
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.