Prawn Crudo with Tomato Oil by Jsharpchef

Ingredients

• 250g (9 oz) large raw prawns, peeled and deveined
• 100g (3.5 oz) prawn heads (reserved from prawns)
• 1/2 cup neutral oil (grapeseed or canola)
• 1 ripe tomato, roughly chopped
• 1 lemon, juiced and zested
• 1/2 tsp flaky sea salt

Instructions

1. Heat the neutral oil in a small saucepan over medium heat; add the prawn heads and cook for 5-7 minutes until the oil turns a deep orange color.
2. Add the chopped tomato to the saucepan and cook for another 3-5 minutes until softened, then strain the oil through a fine-mesh sieve and discard the solids.
3. Slice the raw prawn meat into thin medallions and arrange them in a single layer on a chilled serving plate.
4. Drizzle the warm prawn-tomato oil over the raw prawns, then finish with a squeeze of fresh lemon juice, lemon zest, and a pinch of flaky sea salt before serving immediately.