Prawns — 1 1/2 lbs, 1-20 (Cooked, peeled, and deveined)
Chili Flakes — 6 tbsp, ground to the texture of course black pepper
Kosher Salt — 6 tbsp
Dijon Mustard — 2 cups
Champagne Vinegar — 2 cups
Grapeseed Oil — 4 cups
Radicchio — 1-2 heads, cleaned and separated into whole leaves
Lemons — 2, cut into wedges
Pea Shoots — for garnish
Place the ground chili flakes, kosher salt, Dijon mustard, and Champagne vinegar in a blender and blend until combined. With the blender running, slowly drizzle in the grapeseed oil until the dressing is fully emulsified and reaches a nappe consistency — thick enough to lightly coat the back of a spoon.
Place the cooked prawns in a mixing bowl, add half of the dressing, and toss gently to coat. Taste and adjust with additional dressing if desired, reserving the remaining dressing for plating.
Arrange two radicchio leaves together to form a cup on each plate and place 6–7 prawns into each cup. Lightly drizzle the reserved dressing around the plate and garnish with lemon wedges and pea shoots. Serve chilled or slightly cool.
Note: For larger parties, consider pairing this dish with the Marinated Hanger Steak recipe shared in May for an excellent Father’s Day or summer celebration platter.
Serves 6-8, as an appetizer.
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