Chefs' Recipes

Brae’s prawn head and kohlrabi tacos

There's crunch and freshness in every mouthful.
Kristoffer Paulsen
1H 15M

“I’m surprised at how many people have never eaten a prawn head,” says Dan Hunter. “Prawns are surely the most iconic crustacean in Australia – I’ve almost felt compelled to force them into the arena with this dish, and to not give our guests the chance to discard them as they usually might.”


Tomato paste
Garlic-cider vinaigrette


1.For tomato paste, pass tomatoes through a mouli (or process in a food processor and pass through a coarse sieve), discarding seeds. Add tomato pulp to a saucepan over low heat and simmer, stirring occasionally at first then more frequently as it thickens, until a thick paste (40-45 minutes). Season with tamarind, sugar and salt to taste and refrigerate until chilled.
2.Halve prawns lengthways and cut into small dice. Refrigerate until required.
3.Blanch shallot in boiling water (10 seconds). Drain, chill, then add to prawn mixture with fish sauce and tomato paste, season to taste and add lemon zest and tamarind to taste. Refrigerate until needed.
4.For garlic-cider vinaigrette, blend ingredients with a handheld blender until emulsified. Season to taste with salt.
5.Burn coals on a charcoal barbecue until flames die down (high heat). Grill prawn heads, making sure the finer parts don’t burn, until golden with a roasted scent (3-5 minutes), then toss them in garlic-cider vinaigrette.
6.Divide prawn mixture among kohlrabi slices, cover with a nasturtium leaf and top with finger lime. Place a grilled prawn head on top and serve.

Look for ripe early-season heirloom tomatoes from Far North Queensland, such as Amish Paste and Mortgage Lifter varieties. If you don’t have a wide mandoline, slice kohlrabi as thinly as possible.

Wine suggestion: 2006 Crawford River Riesling from Henty, Victoria. Wine suggestion by Tim Brewer.


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