Ingredients
Directions
- 1
Peel and devein the spot prawns. Place the prawns in the fridge to chill. Reserve the prawn heads.
- 2
Blanch the cilantro in boiling water for 5 seconds, then quickly chill in ice water. Squeeze out all the water from the cilantro. Blend the blanched cilantro with 5 tablespoons of oil until smooth (about 2 minutes). Strain the oil through a fine mesh strainer and set aside.
- 3
Blend together 1/2 cup of freshly squeezed lime juice, 1 habanero, and 1 Serrano chile. Adjust the seasoning with kosher salt to taste. Store the sauce in the fridge and allow it to chill for about an hour.
- 4
Coat the prawn heads in corn starch. Fry at 350°F (175°C) for 3 minutes. Remove and season with salt and white pepper.
- 5
Cut the chilled prawns into bite-sized pieces. Mix together the Agua Chile, 1 chopped Serrano chile, cucumber, red onions, cilantro stems, and cilantro oil (if using).
