Orange, fennel and prawn crudo

Name: Orange, fennel and prawn crudo
Yield: 4
Ingredients: 1kg medium sashimi-grade green king prawns, peeled, deveined, cut into 1cm pieces; 1 each orange, peeled, segmented, cut into 1cm pieces, juice reserved; 1 grapefruit, peeled, segmented, cut into 1cm pieces, juice reserved; 1 ruby red grapefruit, peeled, segmented, cut into 1cm pieces, juice reserved; 1 baby fennel, trimmed, shaved, sprigs reserved; Dill sprigs & chargrilled sliced baguette, to serve; 1/3 cup (80ml) reserved citrus juice; 1/3 cup (80ml) extra virgin olive oil; 2 tbs brown rice vinegar

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https://healthimprovements.info/recipes/orange-fennel-prawn-crudo/ma92iwe2 — Orange, fennel and prawn crudo

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by Trisha Greentree

Jul 12, 2019

Fresh, zesty and bursting with flavour.

1kg medium sashimi-grade green king prawns, peeled, deveined, cut into 1cm pieces
1 each orange, peeled, segmented, cut into 1cm pieces, juice reserved
1 grapefruit, peeled, segmented, cut into 1cm pieces, juice reserved
1 ruby red grapefruit, peeled, segmented, cut into 1cm pieces, juice reserved
1 baby fennel, trimmed, shaved, sprigs reserved
Dill sprigs & chargrilled sliced baguette, to serve

Dressing

1/3 cup (80ml) reserved citrus juice
1/3 cup (80ml) extra virgin olive oil
2 tbs brown rice vinegar

Method

1.

For the dressing, place all the ingredients in a small bowl and season. Whisk until well combined.
2.

Place the prawn, orange, grapefruit, ruby red grapefruit and fennel in a serving bowl and add one-quarter of the dressing. Season and toss well to combine. Divide among plates, drizzle with remaining dressing and scatter with dill and fennel sprigs. Serve with chargrilled sliced baguette alongside.