School prawns, iceberg lettuce, kimchi

School prawns, iceberg lettuce, kimchi

By
From
Supernormal
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
Kimchi, 3 large cabbage leaves only from the Kimchi recipe
1 tablespoon grapeseed oil
200g raw whole school prawns
sea salt
1/4 iceberg lettuce, shredded
2 tablespoons kewpie mayonnaise
1 teaspoon shichimi togarashi, (Japanese chilli powder)

Method

  1. Preheat the oven to 60°C and line a baking tray with baking paper.
  2. Spread the three kimchi cabbage leaves flat on the tray and dehydrate them in the oven for 5 hours or until dry (or in a dehydrator for 2 hours).
  3. When you are ready to serve the prawns, heat the grapeseed oil in a large frying pan over high heat. Sauté the prawns for 2 minutes or until just cooked — the shell should be crisp. Season with a pinch of salt.
  4. Place the shredded iceberg lettuce on a serving plate, arranging the prawns over the top. Dot the mayonnaise on and around the prawns. Roughly break the cabbage into shards and arrange it among the prawns. Sprinkle the whole plate with shichimi togarashi and serve.
Tags:
super normal
andrew
mcconnell
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