Red Sweet Prawn Crudo with Australian Avocado & Native Mint
Oscar Solomon – The Apollo Group
Video & Photography by Anthony MacFarlane
Chef Notes
- A twist on a Thai larb using Australian avocados and premium Australian Red Sweet Prawns from the South Coast of NSW, served raw in a crudo style.
- The crudo of prawn is then wrapped in thinly sliced avocado to add some fat to the mouthfeel.
- Avocado brings a creaminess that tempers the heat of the chilli and the sharp acidity of the lime and fish sauce.
Ingredients
- 4 red sweet prawns (Ama Ebi)
- 2 Australian avocados
- 1 bunch native or Vietnamese mint
- 1 lime, zested and juiced
- 1 tsp fish sauce
- 1 red chilli (cayenne)
- 1 tbsp glutinous rice
- 1 red onion
- 1 tsp soy sauce
- 1 head perilla leaf or cos lettuce
- 1 tsp toasted sesame oil
- Brown sugar, to taste
- White pepper, to taste
Preparation
- Prepare the prawns by peeling and removing the shell, heads and digestive tract.
- Dice prawns into small pieces and set aside. Zest a lime into the bowl and combine.
- In a separate bowl add brown sugar, soy sauce, fish sauce and lime juice and whisk to combine. Add white pepper to taste.
- Add glutinous rice to a dry pan and toast for 5 mins or until golden. Set aside to cool then place into a mortar and pestle and grind to a coarse powder.
- Pick the mint, set aside.
- Remove the skin of the avocado and slice into long, thin strips.
- Thinly slice red onion into julienne and wash under iced water. Repeat the process with cayenne chilli, remember to remove the seeds.
- Add the dressing to the prawn and combine.
- Plate the crudo into a small bowl, then sprinkle the ground glutinous rice over the top of the crudo.
- Assemble the thinly sliced vegetables and lettuce/perilla leaf around the crudo.
Eat by layering the leaves, then vegetables then finish with the crudo.
