Fresh and vibrant, perfect for a summer eve with good company and your favourite sauv blanc or pinot grigio...

Ingredients

2 kg fresh cooked and peeled tiger prawns 4 ripe avocados ½ lemon 2g chopped dill Mayonnaise to bind (ideally kupi which is a Japanese soy bean mayonnaise – can be bought from most supermarkets) Zest of 1 lemon Salt and pepper to taste 4 red radishes 1 tablespoon mirin 1 teaspoon grated light palm sugar 20g finely chopped ginger Juice of 1 lime 4 punnets of micro herbs – suggested baby coriander, watercress, parsley and shizo Watercress Shot: 2 bunches English medium watercress 300g garden peas 400g vegetable or white chicken stock 100ml pouring cream 10ml Lemon infused extra virgin olive oil salt and fresh cracked black pepper to taste

Method

Marinate finely sliced radishes in the ½ the mirin, ginger, lime and palm sugar, let sit for at least 4 hours to infuse the radish. With the same marinade mixture, separate tiger prawns, giving 2 per person for the