Spicy Obsiblue Prawn, Fennel and Grapefruit Crudo

Name: Spicy Obsiblue Prawn, Fennel and Grapefruit Crudo
Prep time: 15 min
Total time: 15 min
Yield: 1-2
Ingredients: 250g obsiblue prawns; Flesh of 1 ruby grapefruit; 2 tablespoons grapefruit juice; 1 large fennel bulb, finely sliced; 2 tablespoons dill, finely chopped; 1 teaspoon honey; 2 tablespoons lime juice; 1 teaspoon hot chilli flakes; 1 tablespoon extra virgin olive oil

Drogo

Servings

1-2

Prep Time

15 minutes

This spicy Obsiblue prawn, fennel and grapefruit crudo is a vibrant seafood dish that brings together the delicate sweetness of sashimi-grade prawns, crisp fennel and refreshing citrus. Made with rare Obsiblue prawns from New Caledonia, this elegant raw prawn recipe is finished with a sweet, sharp and gently spicy grapefruit and lime dressing that enhances the natural flavour of the seafood without overpowering it.

Thinly sliced fennel and juicy ruby grapefruit add freshness, crunch and a subtle bitterness, while honey, extra virgin olive oil and chilli flakes create a beautifully balanced dressing. Fresh dill brings a fragrant herbal finish, making every mouthful a combination of sweet, tangy, aromatic and gently fiery flavours.

Ready in just 15 minutes with no cooking required, this Obsiblue prawn crudo makes an impressive seafood starter for dinner parties, special occasions or a luxurious summer lunch. Simple to prepare yet refined in presentation, it is a wonderful way to showcase premium sashimi-grade prawns and enjoy the delicate flavours of fresh seafood with vibrant seasonal ingredients.

Sashimi-grade Obsiblue prawns with grapefruit and chilli citrus dressing

Ingredients

250g obsiblue prawns
Flesh of 1 ruby grapefruit
2 tablespoons grapefruit juice
1 large fennel bulb, finely sliced
2 tablespoons dill, finely chopped
1 teaspoon honey
2 tablespoons lime juice
1 teaspoon hot chilli flakes
1 tablespoon extra virgin olive oil

Directions

Step 1, Combine the honey, grapefruit juice, lime juice, chilli flakes, olive oil and some salt in a jar and shake to combine (alternatively, whisk it together in a bowl until emulsified).
Step 2, Peel the prawns and devein them by cutting along the back of each prawn body with a sharp knife and removing the digestive tract. Cut the prawns into 4 pieces each.
Step 3, Combine the fennel, grapefruit segments and prawns with some of the dressing and divide between plates. Top with the dill and serve the remaining dressing alongside.