Raw Prawn, Native Lime, Kale


Preparation info

  • Difficulty


  • Serves


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By Ben Shewry

Published 2012

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To Finish

  • 10 g (⅓ oz) roasted barley tea (mugicha)
  • 16 small pieces kale, blanched in fresh seawater
  • 28 saltbush tips
  • 2 ruby grapefruit segments, torn
  • 5 ml (⅙ fl oz) cold-pressed light mustard oil

Using a mortar and pestle, grind the barley tea until it is a coarse powder.

Season each prawn with the tea. Place 2 prawns in each bowl, place the kale around the prawn. Place the saltbush tips in each bowl and scatter over the grapefruit. Spoon a small amount of the melon juice over and finish with a few drops of mustard oil.

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