Very fragrant thanks to Sichuan berries and fennel seeds, but delicate and slightly bitter, it is perfect on raw prawns. Excellent also mixed with grapes and pieces of green apple, for a truly unexpected fruit salad
- 12 raw prawns slaughtered
- 120 g pink salt from Himalaia
- 10 g pink pepper
- 5 g fennel seeds
- Sichuan pepper
- zest of pink grapefruit
- extra virgin olive oil
whisk 120 g of coarse Himalayan pink salt with 10 g of dry pink pepper, 5 g of fennel seeds, 1 teaspoon of Sichuan pepper and the grated zest of 1 pink grapefruit.
season raw prawns with aromatic powder a drizzle of oil and a few drops of grapefruit juice.
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