Ingredients

Serves 4

Escabeche of Prawns, Asparagus and Citrus Fruits
20 large red spot king prawns, peeled & de-veined
1 tsp coriander seeds, toasted & coarsely ground
2 golden shallots, sliced
¼ large fennel bulb, sliced
½ lemon, zest
½ orange, zest & juice
1 tbsp Pernod
60ml white wine vinegar
250ml virgin olive oil
Pinch saffron threads
8 segments pink grapefruit
8 segments orange
8 segments lime
8 large asparagus spears, peeled and blanched
1 tomato, peeled, seeded & diced
4 small handfuls of baby herbs
Salt and pepper


Ouzo Fizz
125ml Tanqueray gin
60ml Plomari ouzo
100ml lemon juice
60ml sugar syrup
Dash of egg white
8 slithers of fresh ginger
Soda water to finish

 


 

Method

Escabeche of Prawns, Asparagus and Citrus Fruits

Combine coriander seeds, shallot, fennel, zests, orange juice, Pernod, white wine vinegar & olive oil. Simmer gently for 7 minutes until the vegetables are tender.

Sear prawns in a splash of the olive oil until just sealed. Pour warm dressing over & allow to marinate for at least 4 hours. This ‘curing’ will complete the cooking process.

To present, remove prawns from the marinade then warm a little of the dressing, add saffron and allow to infuse. Combine with balance of marinade, citrus segments, asparagus, tomato & baby herbs. Toss in prawns. Season lightly and serve. Drizzle any extra marinade around.

 

Ouzo Fizz

Combine the ingredients into 2 cocktail shakers and fill each shaker with lots of ice and shake vigorously for approximately 10 seconds.

Strain liquid evenly over 4 cocktail glasses filled with crushed ice.

Top with soda water and garnish with ginger chopsticks.