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Red prawns, coconut, passion fruit and coriander

Red prawns, coconut, passion fruit and coriander

PT30M

1
Remove the head, tail and shell from the red prawns, then remove the intestine from the back of the prawn using a toothpick
  • 20 red prawns, medium-sized
2
Season the coconut milk with salt and pepper and heat to 60°C. Add the soy lecithin and use a hand blender to blitz the top of the mixture until it froths
  • 200ml of coconut milk
  • Sarawak black pepper
  • sea salt
  • 6g of soya lecithin
3
Reserve a few whole coriander leaves for garnish, then add the rest to a juicer and blend to separate the juice from the solids
  • 200g of fresh coriander
4
Place 5 red prawns on a large serving plate or in a deep soup plate and season well with salt and pepper. Add a few spoons of the passion fruit to each plate, drizzle over a little coriander juice and some extra virgin olive oil
  • 2 passion fruits, halved and deseeded
  • extra virgin olive oil
5
Finish the dish with a few spoons of coconut foam, the reserved coriander leaves and a few edible flowers. Garnish with the prawn heads, if desired
  • edible flowers

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