Red prawns, coconut, passion fruit and coriander

PT30M

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Ingredients

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Red prawns

1
Remove the head, tail and shell from the red prawns, then remove the intestine from the back of the prawn using a toothpick
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
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
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
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
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