Peel the prawns leaving the tail piece in place. Make an incision along the back and remove any dark veins of intestinal tract. Season with a squeeze of lemon.
Rinse the squid bodies and tentacles well, pat dry and season.
Wrap the prawns in basil leaves, then place inside the baby squid bodies, leaving the tails sticking out.
Bash the lemon grass to split. Heat a pan up and add the lemon grass, vanilla, cardamom and anise to release their flavours with a little olive oil. Add the prawns and squid and sauté. Squeeze in the orange juice and reduce, add a touch of sugar and reduce to a syrup glaze. Add the tomatoes. Add the basil and finish with a squeeze of lemon, allow to heat through. Season the mizuna with the remaining lemon and salt. Dress on the plate adding the prawns etc finish with a little dressing and chervil.
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