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Prawn carpaccio

Australian Gourmet Traveller recipe for prawn carpaccio.

By Rodney Dunn
  • Serves 8
  • 15 mins preparation
  • 1 hr 30 mins cooking plus chilling
Prawn carpaccio
Prawn carpaccio

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 seafood pasta.


  • 1 tbsp coriander seeds
  • 1.2 kg uncooked large prawns, peeled, deveined, heads and shells reserved for prawn oil
  • 1 long red chilli, finely chopped
Prawn oil
  • 250 ml grapeseed oil (1 cup)
  • 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


  • 1
    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.
  • 2
    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.


Drink Suggestion: Lean, mouth-watering vermentino. Drink suggestion by Max Allen