Dingle Bay prawns

Compressed watermelon, avocado purée, lime sorbet

The Recipes / Seafood 

Carrig Country House, Ring of Kerry

32 Dingle Bay prawns, shelled
3 coriander seeds
6 fennel seeds
½ water melon skin off
2tbs ras el hanout seasoning
4 ripe avocado
juice of 1½ limes
50ml olive oil
100g maltosec

Lime sorbet
65g sugar
65g glucose
1.5g super neutrose
135ml lime juice
45ml sparkling water


Serves 4

For the sorbet, bring the sugar, glucose and 135ml of water to the boil. Add the super neutrose, whisk well, then cool to room temperature. Blend the lime juice and sparkling water into the mix and churn immediately, then freeze.

Immerse the coriander and fennel seeds in boiling salted water. Blanch the prawns in the pan for 6 minutes or until just opaque, then drain and immediately transfer to the fridge.

Rub the watermelon with the ras el hanout seasoning, allow to marinate, then slice thinly.

Blend the avocado flesh with the lime juice and seasoning. Taste, then transfer to a piping bag.

Combine the maltosec and olive oil in a bowl. Serve on the plate topped with a quenelle of lime sorbet.