Olive Oil Poached Prawns with Avocado Salad
Serves 4 as a main course or 6 as an appetizer
30 minutes
5 minutes
Ingredients
4 cups garlic infused olive oil
Handful of fresh basil leaves
1.5 lbs large prawns/shrimp, peeled and deveined
Sea salt
30 g smoked rice powder
⅓ cup golden raisins
3 tablespoons bourbon
1 large fennel bulb, thinly shaved
2 ripe avocados, sliced
2 tablespoons coriander seeds, toasted and lightly crushed
¼ cup fresh fennel fronds
2 tablespoons fresh coriander/cilantro leaves
Juice of ½ lemon
Pinch of sea salt
½ cup buttermilk
2 tablespoons extra virgin olive oil (from poaching oil)
1 tablespoon white wine vinegar
1 teaspoon honey
1 shallot, finely minced and charred in a dry pan
Salt and white pepper to taste
Directions
Soak raisins in bourbon for at least 30 minutes, or up to 2 hours.
In a dry pan over medium-high heat, char the minced shallot until edges are blackened and caramelized, about 2-3 minutes.
Whisk together buttermilk, olive oil, vinegar, honey, and charred shallot. Season with salt and white pepper. Set aside.
Toast coriander seeds in a dry pan until fragrant, then lightly crush.
Combine shaved fennel, sliced avocados, crushed coriander seeds, fennel fronds, and cilantro in a bowl.
Dress lightly with lemon juice and a pinch of salt. Set aside.
Put the olive oil into a pan that will hold the prawns comfortably. Add the basil leaves and turn on low heat. Don't let it get hot enough to smoke - aim for 160-170°F (70-75°C).
Pat sea salt over the prawns.
Carefully lower the prawns into the olive oil. Keep on low heat until prawns are just opaque and cooked through, about 2-4 minutes depending on size.
Remove prawns with a slotted spoon, reserving the infused oil.
Arrange the coriander fennel avocado salad on plates.
Top with warm olive oil poached prawns.
Drizzle charred buttermilk vinaigrette around the plate.
Scatter bourbon-soaked raisins over the dish.
Finish with a sprinkle of smoked rice powder and a drizzle of the basil-infused poaching oil.
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