King Prawns, Spiced Peppers, Aged Apple Vinegar, Orange Butter, Pickled Heritage Carrots and Basil - Chef Recipe by Ross Lusted

King Prawns, Spiced Peppers, Aged Apple Vinegar, Orange Butter, Pickled Heritage Carrots and Basil - Chef Recipe by Ross Lusted


18 fresh green King prawns (about 140 g each)
18 bamboo skewers


450 g red capsicum
10 g garlic
100 ml olive oil
50 g palm sugar
50 ml fish sauce
5 g coriander seeds
5 g fennel seeds
5 g cumin seeds
3 g mild chilli powder
Juice of one lemon

Pickled Heritage Carrots:

1 bunch organic purple carrots
1 bunch organic white carrots
1 bunch organic yellow carrots
1 bunch organic orange carrots
1 punnet micro green basil leaves, cut and washed
250 ml Elementi Italian apple vinegar – reduced by half
100 ml fruity extra virgin olive oil

Orange Butter:

Juice and zest of one Valencia orange
150 g unsalted butter – diced and kept cold
10 ml lemon juice



Lay the prawns on a clean cutting board, remove the heads and waste tracks. With the prawns laying very flat with the legs facing up, start to carefully insert the bamboo skewer between the prawn shell and flesh as close to the shell as possible. This will keep the prawns straight and even during the cooking process.

Steam the prawns for 2 1/2 minutes. When cooked remove from the heat and allow to stand for two more minutes, before plunging into salted iced water to chill.

Remove the bamboo skewers from the prawns and peel off the shells. Store on a paper towel and keep refrigerated.


Cut the capsicum into about 2 cm diced pieces, removing all the seeds. Start to cook the capsicum in a heavy based pot with the olive oil. Cook from a cold start and continue over a low heat until it starts to colour at the edges. When the capsicum has started to brown, add the sliced garlic and continue to cook until the garlic is softened and just starting to colour.

Grind all the spices in a spice grinder and pass through a sieve, set aside.

Add the palm sugar to the capsicum and cook until it starts to caramelise, deglaze with the fish sauce and add the ground spices. Cook for a further eight minutes, adding a tablespoon of water when required so the sugars don’t start to form a sticky ball.

Blend the harissa paste and pass through a fine sieve. Season with salt and lemon juice and store in an airtight container.

Pickled Heritage Carrots:

Wash the carrots well and slice very finely with a mandolin, dress in the reduced apple vinegar dressing and allow to pickle for five minutes before serving.

Finish with a little olive oil when you are ready to dress the prawns. Prepare the basil ready for the salad and final presentation.

Orange Butter:

Juice the orange into a small pot and reduce by half over a low heat.

Add the zest and slowly whisk in the cold butter to form an emulsion. Season with lemon juice and salt. Set aside in a warm spot.

To Serve:

Place three small dots of harissa paste on each plate, place a cooked prawn on the paste, dress with pickled carrots and basil leaves and finish with the warm orange butter.

Credits: The Bridge Room

Photo Credits: The Bridge Room