Dublin Bay Prawns with Shiso and Sesame Caviaroli

Eduard Xatruch – Restaurant Compartir, Cadaqués.

The Dublin Bay prawn, like all crustaceans, has a delicate and subtle flavour. Sesame oil is renowned for being flavoursome, which is why it has been used to add the perfect amount of oil to the dish, achieving a balance of flavours, yet respecting the main ingredient.

Ingredientes para 4 personas
For the red shisho water50 g red shiso leaves
200 g water
  1. Blanch the shiso leaves in boiling water for 3 seconds. Drain and cool in iced water.
  2. Drain and blend the blanched leaves with the water.
  3. Strain and place in the fridge.
For the red shisho and rice vinegar whisper base200 g red shiso water (see previous steps)
50 g rice vinegar
2 g soybean powder
  1. Blend the 3 ingredients using a handheld blender and place in the fridge.
For the Dublin Bay prawns4 x 120 g Dublin Bay prawns
  1. Cut away the claws and legs using a pair of scissors. Save them to use in other dishes.
  2. Split the Dublin Bay prawn in half, without completely cutting it, and open it so that the fleshy part is uncovered.

We will cut them completely for the final presentation.

Others20 g Sesame CAVIAROLI
Olive oil
12 green shiso cress sprigs
Black sesame seeds, toasted
1 lemon zest


  1. Whisk the red shiso whisper base with a handheld blender so that a foam forms on the surface.
  2. Season the prawns with salt and fry them, shell-side down, on a medium heat until they are cooked.
  3. Arrange 1 prawn on the plate. Sprinkle over some lemon zest and toasted black sesame seeds, place 3 spoonfuls of CAVIAROLI and garnish with green shiso cress sprigs.
  4. Finish with two spoonfuls of red shiso whisper, covering the head, and serve.