Fired prawn, kimchi, nori

Rate this recipe


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This is my good friend J’Something’s favourite dish. Simple, delicious flavours, and the purées and paste keep well under refrigeration. Give it a try.



  • 8 large tiger prawns – about 280 g
  • 100 g butter – melted
  • 80 ml kimchi paste

Salted seaweed

  • 25 g fresh seaweed ulvasea lettuce
  • 100 ml water
  • 25 g salt


Butterfly the prawns and remove the digestive tract. Season and grill shell side down first. Turn the prawns and brush with melted butter. When the flesh is firm and white in colour remove from the grill. Remove the cooked flesh from the shell in one piece. Just before serving, brush each plate with 5–10 ml kimchi paste.

Place the seaweed in the salted water to preserve. Rinse before using.

To assemble, brush each plate with 5–10 ml kimchi paste. Pool the nori purée next to it. Place the seaweed on the kimchi paste, and the prawn skin side up on the seaweed. Dust with nori powder and finish with 2 fronds of dried fennel.