Lime-cured New Caledonian Blue Prawn Salad is a traditional New Caledonian recipe for a classic salad of cured ossiblue prawns served with lettuce and tomato. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Lime-cured New Caledonian Blue Prawn Salad.
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This is another raw seafood salad from New Caledonia, in this case making use of the famous local blue prawns (shrimp).
New Caledonian blue prawns, Litopenaeus stylirostris, also known as Obsiblue prawns (crevettes bleues in French), are a luxury seafood product known for their distinctive blue-iridescent tail and sweet, succulent flesh with a hint of umami and a firm, crunchy texture. These premium, sashimi-grade prawns are sustainably farmed in the pure waters of New Caledonia's largest lagoon, giving them their unique flavour and vibrant colour.
Ingredients:
24 osiblue prawns, peeled and de-veined
1 large lime, halved
2 garlic cloves
2cm piece of fresh ginger, peeled
2 small spring onions, finely sliced
2 large lettuce leaves
1/2 ripe tomato, sliced
Method:
Place the prawns in a non-reactive bowl and squeeze over the juice from the lime. Stir to coat in the lime juice. You will notice the prawns turning pink as the acid juice cures them.
Marinate for a few minutes then pour over and mix in 4 tsp soy sauce. Add 1 tsp rice vinegar and 2 tsp extra-virgin olive oil.
Grate over the garlic and ginger with a microplane. Stir to combine then add the spring onions and stir once more.
Arrange 2 lettuce leaves and half a sliced tomato on a serving plate. Spoon the prawns on the plate and serve.
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