Wild prawns with salty fingers & prawn cracker

by Luke Robinson

I love a wild prawn. Here I’m just going to take a beautiful prawn and poach it lightly, then serve it with loads of contrasting flavours on a prawn cracker—in this case a krupuk udang, which is an amazing Indonesian-style cracker which is much more traditional than the white tapioca crackers we get in our Chinese takeaway. 


1 litre of cooking oil, such as rapeseed
Krupuk udang (Indonesian prawn crackers)
4 Madagascan prawns, peeled and de-veined, keeping the heads and shells
Rapeseed oil
½ brown onion, sliced
½ carrot, peeled and sliced
1 star anise
3 tomatoes, chopped
Salty fingers (a seaside succulent)
1 gelatine leaf, softened in cold water
100ml yuzu juice
Freshly milled sea salt and pepper
A pinch of cayenne pepper
Borage shoots and flowers to serve
Nasturtium leaves and flowers to serve


Heat the cooking oil to 180C, fry off the crackers and then drain on absorbent paper.

Fry the prawn heads and shells in a little rapeseed oil, add the vegetables and star anise, then add the tomatoes. Top up with water, about 500ml, and simmer for 20 mins before passing through a sieve.

Skewer the prawns with a cocktail stick to keep them straight, then heat the stock to a very low simmer and poach the prawns for about 2 mins until the proteins set. Drain and set aside to cool.

Prep the salty fingers, removing any woody stems, wash and dry. Soak the gelatine in cold water.

Heat 1 tbsp of yuzu juice, drain the gelatine and melt it in the warm juice, then add to the remaining juice. Set in the fridge.

Season the prawns then lay them on the crackers and season from a height with a tiny pinch of cayenne pepper.

To serve, scatter the borage flowers and shoots around the prawns. Place a little broken yuzu jelly around the crackers, followed by the salty fingers and finally the nasturtium leaves and flowers.

Recipe: Luke Robinson