INGREDIENTS (to serve 1)

Prawn marinade:
25 gr guajillo chili
200 ml lime juice
20 g white onion
15 gr fresh coriander
1tsp table salt
8 prawn heads

Prawn oil:
8 prawn skins, tails and legs
300 ml sunflower oil

Prawn crisps:
100 gr nixtamal dough
250 gr small red prawns
1 tbsp corn flour
½ tsp red dashi
¼ tsp table salt
Table salt

To finish:
1 prepared prawn
30 ml prawn marinade (as above)
5 gr cucumber
4 onion rings
3 ghoa cress sprouts
Salt flakes
3 drops sunflower oil
1 prawn crisp


Prawn marinade: Soften the guajillo chili in boiling water for 10 minutes. Strain and crush with the lime juice, onion, coriander and salt. Sear the prawn heads on both sides in a frying pan over a high heat. Press the heads firmly to remove all the coral and juices. Mix with the previous preparation and push through a fine strainer. Chill.

Prawn oil: Infuse at 70ºC for 8 hours.

Prawn crisps: Peel the prawns and make a fumet with the skins, tails and heads. Strain and reserve 250 ml fumet and the shells. Fry the skins, tails and heads for 4 minutes at 180ºC. Crush them together with the nixtamal dough, corn flour, dashi, salt and fumet. Leave to cool.

Cover the bottom of a frying pan 11cm in diameter with sunflower oil and heat until smoking. Cover the base of the pan with the dough and lower the heat to medium. When cooked, remove from the pan, place on a board and cut in half. Finish in the deep-fryer at 160ºC for 2 minutes. Drain and set aside.


In the bottom of a black bowl, place 2 tablespoonsful of prawn marinade. Cut the prawn into 8 pieces and arrange in the bowl.

Add salt flakes and some diced cucumber and onion rings. Finish with the ghoa cress sprouts and prawn oil. Cover half the bowl with the prawn crisp.