With its deep red colour, scarlet prawns are known to be one of the most coveted prawns in the world. I've heard so much about its amazing sweetness and flavours and thought the best way to taste this premium ingredient is to keep it simple and raw. In this dish, the sweet citrusy juice from the mandarin segments works refreshingly well with the sweet flesh of the prawns and the savoury aromatic dressing.
Difficulty: Easy/Medium
Time: 30min
Serves: 2
Ingredients
- 6 scarlet prawn sashimi
- 1 mandarin
- 4 tbsp yuzu dressing
- 1 tbsp light soya sauce
- 1/2 tbsp yuzu juice
- 1 tbsp grapeeseed oil
- fennel fond for garnish
- salt
Mandarin Kosho*
- 2 tsp mandarin
- pinch of salt
- 1/2 tbsp grapeseed oil
Method
1. Zest the skin of the mandarin until you have about 2 tsp of zest, mix with a pinch of salt and 1 tbsp grapeseed oil.
* This is strictly speaking not kosho, but inspired by kosho, minus the heat from chilli as I wanted to keep the flavours as simple as possible to fully appreciate the ingredient. Feel free to add medium-hot red chilli to it for a bit of kick. It's also best made at least 2 days in advance. For the quantity I needed, I just made it on the day and tried to let the flavours develop for as long as possible.
2. Take out 4 even segments from the mandarin, carefully remove the skin whist keeping the segment intact. Blow blowtorch the mandarin to finish.
3. Make the dressing by mixing the yuzu dressing, yuzu juice, soya sauce and grapeseed oil together.
4. Arrange the prawns and the mandarin segments on a plate, dress generously with the dressing. Top the prawns with the mandarin kosho and garnish with fennel fonds. Enjoy!
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