Fired prawn, kimchi, nori

Name: Fired prawn, kimchi, nori
Ingredients: 16 fronds dried fennel – 2 per serving; 8 large tiger prawns – about 280 g; 80 ml kimchi paste; 100 g butter – melted; 25 g fresh seaweed ulva – sea lettuce; 25 g fresh seaweed ulva – sea lettuce; 25 g salt; 100 ml water; nori powder – for dusting; 56 ml nori purée – 7 ml per serving

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

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.

Ingredients

Prawn

8 large tiger prawns – about 280 g
100 g butter – melted

Starter
Gluten-free
Pescatarian

Method

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<