This is undoubtedly fancy food. You’ll have to source a few uncommon ingredients and spend a little extra time on prep, but it’s all worth it if you want to really impress someone, or just treat yourself to a beautiful, restaurant-quality plate of Prawns with Nasturtium Leaves and Finger Lime at home. From chef Dan Hunter’s new Brae cookbook, this refined recipe calls for sashimi-grade, head-on prawns, the leaves of the edible nasturtium flower, and a finger lime, a miniature citrus fruit with flesh like tangy pearls of caviar you can squeeze right from the rind. The sweet prawn meat joins rich homemade tomato paste, shallots, and chives, and is wrapped up in parcels of peppery nasturtium leaves, which are topped with the finger lime flesh and joined on the plate by luscious barbecued prawn heads basted in a garlic vinaigrette.
If you can’t find the finger lime, a spritz of regular lime juice atop the parcels will achieve a similar flavor, if not the same stunning visual effect. Since you’ll be eating the nasturtium leaves, make sure you get them from a source that is guaranteed pesticide-free and safe for consumption.
For the prawns:
For the nasturtium leaves:
For the vinaigrette: