Share
• Tweet
• Glossary
• Conversion Tool
• Email
• Print

You'll need

• 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

Method

• 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.

• Recipe:
• Rodney Dun
• Photography:
• Prue Rusco
• Styling:
• Lynsey Fryers-Hedrick & Emma Knowle