Spicy Obsiblue Prawn, Fennel and Grapefruit Crudo
Drogo
1-2
15 minutes
0 minutes
Obsiblue prawns come from the lagoons of New Caledonia, a designated Unesco World Heritage Site. These special sashimi-grade prawns are found nowhere else on earth, and what better way to show them off than by combining them with a sweet, sharp and spicy citrus-based dressing.
The light flavours in this crudo complement rather than overwhelm the prawns, allowing the sweet flavour of their meat to shine.
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.
Ingredients you'll need
