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Dublin Bay prawns, marinated in apple mint


  • 300ml full fat yoghurt

  • 12 Dublin Bay prawns

  • 200ml olive oil

  • 3g melange pouchkine (tea)

  • 2 twigs apple mint

  • 1 red grapefruit

  • 1 white grapefruit

  • 2 oranges

  • 200ml orange juice

  • 1 star anise

  • 1 Jamaican pepper

  • 3g agar agar

  • Salt and pepper

  • 3 leaves basil

  • 4 leaves tarragon

  • basil cress

  • Lime cress

  • 50ml chicken stock


  • 1.

    Hang the yoghurt in muslin overnight to make a thick curd in a fridge.

  • 2.

    Peel the Dublin Bay prawns and marinate them in 500ml olive oil with 1g melange pouchkine and the apple mint for approximately 1½ hours.

  • 3.

    Peel the citrus fruits (including the white inner rind) and slice to approximately 2mm.

  • 4.

    Brew the orange juice with the star anise and Jamaican pepper and reduce until half its volume. Thicken with the agar agar.

  • 5.

    Submerge the sliced citrus fruit in the reduced orange juice for a short time.

  • 6.

    Layer the fruit in a small tureen mould and press with a heavy weight for approximately 2 hours.

  • 7.

    Place the Dublin Bay prawns in the small tureen mould and press with a heavy weight for approximately 2 hours. Season with pepper and salt.

  • 8.

    Prepare the yoghurt curd with the herbs and 50ml olive oil and season with salt and pepper.


Courtesy of Alain Alders at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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