Ingredients

• 5 prawn heads and shells
• 150ml/5fl oz rapeseed oil
• 6 large Mediterranean red prawns
• such as carabineros
• heads removed
• 1 garlic clove
• thinly sliced
• 100g/3½oz panko breadcrumbs
• ½ red chilli
• finely chopped
• small handful of fresh parsley
• finely chopped
• plus extra to garnish
• 1 lemon
• zest and juice
• salt
• 1 orange
• ½ cut into slices and ½ juice only
• ¼ pineapple
• cut into 2cm/¾in thick slices
• 1 peach
• stone removed and cut into half
• 1 white chicory
• leaves separated
• 1 red chicory
• leaves separated
• small bunch fresh mint
• finely chopped
• small bunch fresh dill
• finely chopped
• 1 tsp Sichuan peppercorns
• toasted and ground
• rapeseed oil
• for drizzling
• salt

Directions

• For the red prawn crumble
• make a prawn oil by submerging the prawn heads and shells in the oil in a saucepan. Place over a medium heat and heat until very hot. Take off the heat and leave to cool and infuse for a few minutes.
• Meanwhile
• preheat a barbecue or grill pan to medium–hot. Grill the prawns for 1–2 minutes on each side
• or until just cooked through. Leave to cool and then peel and devein the prawns.
• Heat a little of the prawn oil in a saucepan
• add the garlic and cook until coloured. Add the breadcrumbs
• chilli
• parsley and a drizzle of the prawn oil and stir to combine. Finish with lemon zest and juice and season with salt. Add the shelled prawns and garnish with some parsley.
• For the fruit salad
• place the orange and pineapple slices under a grill and cook until slightly blackened on the surface. Grill the peach until slightly caramelised. Place the chicory leaves in a bowl and squeeze over the orange juice. Chop the orange
• pineapple and peach into pieces and add to the bowl. Add the herbs and peppercorns. Drizzle with oil and season with salt. Serve with the prawns.