Blend 7g dill, the juice of 1/4 lime and 1 tbsp water. Add an egg yolk and use the mixer to start a mayonaise, slowly adding about 75 ml grapeseed oil.
Season with salt and pepper, keep cool in the fridge
Peel and devein 4 tiger prawns
Peel a kohlrabi and use the mandolin to have 8 very thin 6 cm slices, put them in ice water to become crispy, then dry and sprinkle them with salt, lime juice and lime zest
Toast 1/2 tbsp fennel seeds and 1/4 tbsp chili flakes in a dry pan for about a minute or two. Then add 50 ml olive oil, a star anise, 1/2 finely cut shallot, 3 finely hacked cloves of garlic and some salt. Simmer a while till the garlic is nicely browned.
Brush the prawns with olive oil and panfry them in a dry pan till they are just done.
Spoon dill mayo in 2 wide champagne glasses, followed by the kohlrabi, the prawns and a tbsp of the chili oil.
Finish with dill and some more lime zest
(Recipe by Merijn Tol for Delicious Magazine)
from simple food, looking good
Juicy tiger prawns, crispy kohlrabi and dill mayo Recipe
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