Executive Chef Harris Sakalis of ARC Restaurant at the Fairmont Waterfront shared with us his recipe for a seasonal speciality: Spot Prawn Crudo. A crudo is a simple preparation that lets this highly sought-after ingredient shine. The combination of the sweet and buttery spot prawns with the sharp sweetness of the blood orange and the saltiness of the sea asparagus is delightful. This dish is currently being served as part of ARC’s Province to Plate menu, which celebrates the best local produce and proteins. Now you can enjoy this fine dining preparation of Spot Prawns at home.
Spot Prawn Crudo
Makes 2 portions
Served with petit salad leaves, sea asparagus, avocado, blood orange, extra virgin olive oil
Ingredients:
- 8 large prawns, peeled, deveined
- 1 prawn head for garnish
- ½ Avocado
- ½ lime’s juice
- 1 blood orange cut into segments
- 30ml extra virgin olive oil
- Hannah Brook Farm salad leaves
- 12 pieces of sea asparagus, rinsed and blanched in water
Directions:
- For the avocado puree, cut the avocado in small pieces, add 15ml of olive oil and the lime juice and blend till smooth. Season with salt.
- Before serving the prawns, in a mixing bowl, add 15ml of the extra virgin olive oil, blood orange segments, salt and pepper and mix together with the prawns. Set for a couple minutes on the side, allowing the flavors to bind.
- To assemble, lay out the prawns on the plate and orange segments, toss the salad leaves and asparagus in the same bowl with the prawns to slightly dress the greens and place them around the crudo.
- For garnish, toss the prawn head in cornstarch and deep fry in hot oil (375F) until golden brown. Remove, dry excess oil on a piece of kitchen towel, and place next to the crudo dish.
- Finish with a touch of flaky sea salt and enjoy.
