Prawn Carpaccio Recipe

Prepare and brine prawns

If prawns are whole, peel, devein and remove tails. Butterfly each prawn by slicing lengthwise without cutting through, then press flat. In a bowl, dissolve 1 tsp fine sea salt into 2 cups ice water and add the prawns. Soak for 8 minutes to firm and lightly cure; this also removes surface slime and firms texture. Remove prawns, pat very dry with paper towels, and place in a single layer on a chilled plate. Sprinkle with 1 tbsp lemon juice and let sit 2 minutes.

Combine 3 tbsp soy sauce, 2 tbsp yuzu or lemon juice, 1 tbsp mirin, 1 tsp rice vinegar, 1 tbsp dashi (or light fish stock), and 1 tsp sugar in a small bowl. Whisk until sugar dissolves. Taste and adjust acidity or salt — ponzu should be bright and balanced. Chill until ready to use.

Whisk together 1 tbsp fresh lime juice, 1 tbsp orange juice, 1 tsp wasabi paste, 2 tsp extra-virgin olive oil and a pinch of salt until emulsified. Adjust wasabi to taste for heat. Keep chilled.

Stir 1 tsp yellow ají or aji amarillo paste into 2 tbsp mayonnaise with 1 tsp lime juice, 1/4 tsp grated garlic and 1/4 tsp salt until smooth. If using a paste, dilute with a few drops of water to reach a pipeable consistency. Transfer to a squeeze bottle or small piping bag for plating.

Mix 2 tbsp mayonnaise with 1/2 tsp wasabi paste and 1/2 tsp lemon zest until homogenous. Adjust heat. Place in a small squeeze container for dots on the plate.

Arrange prawns flat in a single circular layer on chilled plates or one large platter, slightly overlapping so they resemble carpaccio slices.

Lightly brush or spoon 1 to 1 1/2 tbsp of the ponzu evenly over the prawns — use sparingly so prawns remain delicate.

Drizzle small amounts of the wasabi-citrus dressing over the prawns in thin lines or dots (about 1 to 2 tsp per plate) to add bright heat and citrus notes.

Using the squeeze bottle, pipe small decorative dots or short lines of the yellow ají sauce and the wasabi mayo across the prawns. Keep placement balanced and minimal to let the prawns shine.

Scatter coriander (cilantro) sprouts and micro cilantro lightly over the carpaccio (about 1 to 2 tablespoons per plate). Add thin radish slices for crunch if using.

Finish with a light drizzle (about 1 tsp) of neutral oil, a pinch of toasted sesame seeds and a small grind of black pepper. Serve immediately so prawns are chilled but not room temperature.