Red Prawn with Charmoula and Pickled Ramps

Red Prawn with Charmoula and Pickled Ramps

4 each Mediterranean red prawns (head on)


Clean prawn by peeling the shell starting at the base of the head and removing the shell completely leaving the head intact. Split the prawn down the back just enough to remove the vein running down it. Start a pot of boiling salted water and blanch, just the head, for 20 seconds. Set aside.

1 bunch parsley (chopped)

1 bunch cilantro (chopped)

4 cloves garlic

3T paprika

1T cayenne

2T cumin

Juice of 4 lemons

1T salt

1t black pepper

Pinch of saffron

½ cup canola oil

Combine all ingredients in a bowl and set aside.

5 ramps

50g champagne vinegar

50g sugar

50g water

Bring vinegar, sugar and water to a boil and pour over ramps. Let pickle in cooler overnight.

1 cup corn oil

12 nettle leaves

Heat corn oil to 350F. Fry cleaned nettle leaved until crispy. Drain leaves on paper towel and season with salt.


Place prawn down center of the plate. Spoon charmoula over prawn and some oil onto the plate. Slice the pickled ramps thinly on the bias and place on top of the prawn. Garnish the prawn with the crispy nettle leaves and some maldon sea salt.