Ingredients

For the Olive Oil Poached Prawns:

• 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

For the Bourbon-Soaked Raisins:

• ⅓ cup golden raisins
• 3 tablespoons bourbon

For the Coriander Fennel Avocado Salad:

• 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

For the Charred Buttermilk Vinaigrette:

• 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

Instructions

Prepare the Bourbon-Soaked Raisins:

1. Soak raisins in bourbon for at least 30 minutes, or up to 2 hours.

Make the Charred Buttermilk Vinaigrette:

2. In a dry pan over medium-high heat, char the minced shallot until edges are blackened and caramelized, about 2-3 minutes.
3. Whisk together buttermilk, olive oil, vinegar, honey, and charred shallot. Season with salt and white pepper. Set aside.

Prepare the Coriander Fennel Avocado Salad:

4. Toast coriander seeds in a dry pan until fragrant, then lightly crush.
5. Combine shaved fennel, sliced avocados, crushed coriander seeds, fennel fronds, and cilantro in a bowl.
6. Dress lightly with lemon juice and a pinch of salt. Set aside.

Poach the Prawns:

7. 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).
8. Pat sea salt over the prawns.
9. 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.
10. Remove prawns with a slotted spoon, reserving the infused oil.

To Serve:

11. Arrange the coriander fennel avocado salad on plates.
12. Top with warm olive oil poached prawns.
13. Drizzle charred buttermilk vinaigrette around the plate.
14. Scatter bourbon-soaked raisins over the dish.
15. Finish with a sprinkle of smoked rice powder and a drizzle of the basil-infused poaching oil.

Serves 4 as a main course or 6 as an appetizer

Chef's Note: The key to this dish is keeping the olive oil at a gentle poaching temperature - hot enough to cook the prawns but cool enough to preserve the delicate flavors of the garlic infused olive oil. The bourbon raisins add unexpected sweetness that bridges the rich prawns and bright salad.