Red prawns with grilled fruit salad
This seafood dish features vibrant red prawns from the Mediterranean and is served with a grilled fruit salad.
Ingredients
For the red prawn crumble
- 5 prawn heads and shells
- 150ml/5fl oz rapeseed oil
- 6 large Mediterranean red prawns, such as carabineros, heads removed
- 1 garlic clove, thinly sliced
- 100g/3½oz panko breadcrumbs
- ½ red chilli, finely chopped
- small handful of fresh parsley, finely chopped, plus extra to garnish
- 1 lemon, zest and juice
- salt
For the grilled fruit salad
- 1 orange, ½ cut into slices and ½ juice only
- ¼ pineapple, cut into 2cm/¾in thick slices
- 1 peach, stone removed and cut into half
- 1 white chicory, leaves separated
- 1 red chicory, leaves separated
- small bunch fresh mint, finely chopped
- small bunch fresh dill, finely chopped
- 1 tsp Sichuan peppercorns, toasted and ground
- rapeseed oil, for drizzling
- salt
Method
For the red prawn crumble, make a prawn oil by submerging the prawn heads and shells in the oil in a saucepan. Place over a medium heat and heat until very hot. Take off the heat and leave to cool and infuse for a few minutes.
Meanwhile, preheat a barbecue or grill pan to medium–hot. Grill the prawns for 1–2 minutes on each side, or until just cooked through. Leave to cool and then peel and devein the prawns.
Heat a little of the prawn oil in a saucepan, add the garlic and cook until coloured. Add the breadcrumbs, chilli, parsley and a drizzle of the prawn oil and stir to combine. Finish with lemon zest and juice and season with salt. Add the shelled prawns and garnish with some parsley.
For the fruit salad, place the orange and pineapple slices under a grill and cook until slightly blackened on the surface. Grill the peach until slightly caramelised. Place the chicory leaves in a bowl and squeeze over the orange juice. Chop the orange, pineapple and peach into pieces and add to the bowl. Add the herbs and peppercorns. Drizzle with oil and season with salt. Serve with the prawns.
