Servings: 4

Beef Fat with Belacan: subheading: Beef Fat with Belacan:
150g beef fat 150g beef fat
1 tsp/15g belacan 1 tsp/15g belacan
6 heads and shells from prawns 6 heads and shells from prawns
salt salt
Sweet and Sour Vinaigrette: subheading: Sweet and Sour Vinaigrette:
juice from 1 orange juice from 1 orange
juice from 2 limes juice from 2 limes
1 tsp fish sauce 1 tsp fish sauce
Fried Prawn Legs: subheading: Fried Prawn Legs:
for frying grapeseed oil for frying grapeseed oil
reserved prawn legs reserved prawn legs
pinch vinegar powder pinch vinegar powder
pinch fine salt pinch fine salt
Scarlet Prawn Crudo: subheading: Scarlet Prawn Crudo:
150g bitter gourd, seeds removed 150g bitter gourd, seeds removed
4 tsp salt 4 tsp salt
1 cup apple cider vinegar 1 cup apple cider vinegar
4 tbsp maple syrup 4 tbsp maple syrup
12 peeled scarlet prawns, sliced 12 peeled scarlet prawns, sliced
finger lime pearls finger lime pearls
To Serve: subheading: To Serve:
toasted walnuts, peeled toasted walnuts, peeled
green mango, finely diced green mango, finely diced
white grapes, sliced white grapes, sliced
radicchio leaves, finely shredded radicchio leaves, finely shredded

To prepare the prawns, trim off legs and set aside. Peel bodies and remove heads and set aside. Devein peeled prawns and set aside.
For the Beef Fat with Belacan, place beef fat into a frypan over medium heat and cook until browned and fat has rendered. Add the prawn heads, shells and belacan and fry until golden and cooked through. Strain through a muslin cloth and season with a pinch of salt. Set aside.
For the Sweet and Sour Vinaigrette, combine ingredients in small bowl, to taste. Set aside.
For the Fried Prawn Legs, heat oil in a small saucepan to 170C.
Add prawn legs and fry for 1 minute. Remove from oil and place onto paper towel. Sprinkle with vinegar powder and salt.
For the Scarlet Prawn Crudo, bring a small saucepan of salted water to the boil.
Cut bitter gourd in half lengthways and scrape out seeds. Cut into small dice and blanch for 1 minute. Strain and blanch a further 2 to 3 times for 1 minute, or to taste. Drain well and place into a small bowl. Add apple cider vinegar, maple syrup and salt. Set aside for 30 minutes. Drain well and place into a bowl.
To serve, spoon prawn crudo into each serving bowl. Sprinkle with walnuts, mango, grape slices and radicchio. Serve with Sweet and Sour Vinaigrette and Beef Fat with Belacan on the side.