Australia’s best produce is about to be crowned, and one of the country’s leading chefs is showcasing a standout seafood finalist ahead of the prestigious delicious. Harvey Norman Produce Awards.
Bondi Icebergs head chef Alex Prichard joined The Morning Show to prepare a fresh red prawn crudo using award-winning Australian seafood, while revealing what judges look for when selecting the nation’s finest producers.
Ingredients
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200g Bombo Royal Red Prawns (peeled and de veined)
4ea Limes
15 curry leaves (Finely Sliced)
1 banana shallot (fine Julienne)
150ml extra virgin olive oil
6 habanero (finely Diced with no seeds)
Salt
1/2 teaspoon ea Toasted and Ground Long Pepper, Szechuan Pepper & Carraway
Method
1. Combine the Toasted Spices, Zest and juice of 3 limes, Curry Leaf, Eschalot and olive oil in a bowl.
2. Season the prawns lightly with salt
3. Arrange on the plate, dress with the dressing and serve with a lime cheek.
