Name: Brae’s prawn head and kohlrabi tacos
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 8 sashimi-grade green prawns, peeled and deveined, heads reserved; 1 golden shallot, finely diced; 1 tsp fish sauce; Finely grated lemon zest and lemon juice, to taste; 8 thin slices kohlrabi (sliced on a mandoline; see note); 8 large nasturtium leaves (10cm wide), washed and dried; Pulp from 1-2 finger limes; Tomato paste; 1 kg mixed ripe tomatoes (see note); 3-4 tsp tamarind purée, plus extra to taste; Pinch of caster sugar (optional), to season; Garlic-cider vinaigrette; 50 ml extra-virgin olive oil; 1 tsp apple cider vinegar; ¼ small garlic clove, finely chopped

Brae’s prawn head and kohlrabi tacos

There's crunch and freshness in every mouthful.

Serves 8

Prep

30M

Cook

45M

Total

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.”

Ingredients

8 sashimi-grade green prawns, peeled and deveined, heads reserved

1 golden shallot, finely diced

1 tsp fish sauce

Finely grated lemon zest and lemon juice, to taste

8 thin slices kohlrabi (sliced on a mandoline; see note)

8 large nasturtium leaves (10cm wide), washed and dried

Pulp from 1-2 finger limes

Tomato paste

1 kg mixed ripe tomatoes (see note)

3-4 tsp tamarind purée, plus extra to taste

Pinch of caster sugar (optional), to season

Garlic-cider vinaigrette

50 ml extra-virgin olive oil

1 tsp apple cider vinegar

¼ small garlic clove, finely chopped

Method

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.
Notes