Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Makes ½lb (250g) medium prawns
Preparation and cooking  time: 1 hour including marinating time and making the sauce.

INGREDIENTS

  • ½lb (250g) medium prawns shelled and de-veined.

Marinade ingredients

  • 1fl oz olive oil,
  • ½ teaspoon ground red pepper,
  • ½ teaspoon chilli powder,
  • ½ teaspoon ground cumin,
  • ½ teaspoon ground white pepper,
  • several grinds of black pepper.

Pink sauce ingredients

  • Zest and juice of 1 pink grapefruit,
  • 2 tablespoons white wine vinegar,
  • 2 large egg yolks,
  • 6 coriander seeds, crushed.

Mix the marinade ingredients together and stir in the prawns. Let sit for ½ hour.

While the prawns are marinating, prepare the pink sauce:

  1. Pour the grapefruit juice, zest and wine vinegar into a small saucepan and boil until reduced to 3 tablespoons. Set the liquid aside to cool until tepid.
  2. Put the egg yolks, coriander and a tablespoon of cold water into a heat-poof bowl and place over a pan of gently simmering water. Beat the mixture until light and frothy.
  3. Remove the bowl from the heat and whisk for 2 more minutes before slowly adding the reduced grapefruit juice and wine vinegar and season with sea salt and ground black pepper.

Now to cook the prawns: Heat a saucepan which is large enough to hold all the prawns, toss in the prawns, shake the pan well; they are ready when they are pink and they start to curl, this will take just a couple of minutes. Remove from the heat and serve with the pink sauce.