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
Juice of 4 lemons
1t black pepper
Pinch of saffron
½ cup canola oil
Combine all ingredients in a bowl and set aside.
50g champagne vinegar
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.