Red prawn tails:

8 red prawn tails

4 mint leaves

4 dill leaves

4 gr lemon grass

25 gr virgin olive oil

Salt, pepper and powdered ginger


1 onion, cooked

50 gr liquidised beetroot

20 gr tomato concentrate

1 tomato, peeled

100 gr roasted almonds

1 clove garlic, peeled and fried

50 gr olive oil

Salt, pepper and sugar 

Green biscuits and krill:

25 gr krill

6 Dublin Bay prawn tails

1 gr spirulina

1 gr phytoplankton

12 gr water

Sautéed vegetables:

2 mini courgettes

6 spinach leaves

2 collard green leaves

½ avocado

Juice of ½ lemon

Salt and pepper

2 tbsp olive oil

*Also: Krill oil, ¼ litre of olive oil and red clover leaves.


Red prawn tails: Season the red prawn tails with salt and pepper and add a touch of ginger. Place in a vacuum pack with the other ingredients. Seal at 80% and chill for 3 hours. 

Dip: Blend all the ingredients. Season with salt and pepper and add a little sugar.

Green biscuits and krill: Crush the prawn tails with the krill to form a paste. Spread the paste between 2 sheets of baking paper (10 x10 cm.) and form into 4 pieces. Dry at 60ºC. Remove the paper and brush the dried paste with the mixture of spirulina, phytoplankton and water. Leave to dry. 

Sautéed vegetables: Cut the courgettes, spinach and collard green leaves into small squares. Sauté in the oil. Season with salt and pepper.

At the last minute, use a small melon baller to make balls of avocado. Sprinkle with a little lemon juice and set aside.


Just before serving, lightly fry the green biscuit, without letting it get too dark, and leave to drain on something round like a potato or an orange to give it a rounded shape.

On the base of the plate arrange the lightly oiled red clover leaves. To one side, add some of the dip. Brush the red prawns with the dip and sear on the grill. Arrange the sautéed vegetables, the seared red prawns and the avocado balls on top of the leaves.

Cover everything with the green crisp, and add some krill oil.