Prawn salad with rice paper veil and yuzu-ginger coulis recipe

Ingredients

• 4 ounces chopped fresh fennel
• ½ medium onion, chopped
• ½ medium lemon
• Small chunk of jalapeño or serrano chile, optional
• 1 large sprig fresh thyme or tarragon
• Kosher salt and ground white pepper
• 12 medium Mexican prawns or other shrimp, peeled

• 1 tablespoon yuzu juice
• 1 teaspoon minced fresh ginger
• ½ teaspoon minced fresh chives
• ½ teaspoon minced fresh tarragon
• ½ teaspoon minced jalapeño or serrano chile
• 2 tablespoons (1 ounce) water
• ¼ cup plus 2 tablespoons (3 ounces) olive oil
• Kosher salt and ground white pepper

• 1 tablespoon extra-virgin olive oil
• ½ teaspoon grated lime zest
• 1 mango, thinly sliced on a mandoline
• 1 avocado, thinly sliced
• 1 grapefruit, preferably a Rio Star or other red variety, peeled and sliced into segments
• 4 sheets rice paper spring roll wrappers, about 8 inches in diameter, softened
• Approximately 1 tablespoon white soy sauce or other Japanese soy sauce
• Approximately 1 teaspoon mustard or vegetable oil
• Baby pok choi, mint, or shiso leaves, fennel fronds, radish or red amaranth sprouts, or small salad greens

To Prepare the Boiled Prawns
1. Combine the fennel, onion, lemon, chile, thyme, several good-size pinches of salt and a good pinch of pepper with about 4 inches of water in a medium saucepan.
2. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes to flavor the water.
3. Add the prawns to the pan and simmer until they turn from translucent to opaque, just a couple of minutes. Drain off the cooking liquid and chill the prawns in a covered bowl in the refrigerator.
To Prepare the Coulis
4. Combine all the ingredients in a blender. Give a very quick on-off blitz, just to mix the ingredients up a bit, not fully puree them. Reserve at room temperature.
Putting it all together
5. Remove the tails from the prawns and halve each lengthwise, deveining them as you go. Arrange the prawns equally down the center of 4 plates, shingled slightly over each other, like fallen dominoes. Drizzle about ½ teaspoon of the coulis over each plate of prawns.
6. Combine the olive oil and lime zest in a small bowl. Dunk the mango slices, avocado slices, and grapefruit segments in the oil mixture. Cover the prawns with several mango slices, then lay avocado slices over the mangoes. Tuck at least 1 grapefruit segment along each long side of the prawn stacks.
7. Blot moisture from a softened rice paper and cut off the edges so you have a rectangle just larger than the prawn stacks. Lay it over the prawn stacks smoothly and tuck in around the edges. Using your fingers, rub just enough soy sauce and mustard oil over the rice paper to make it glisten.
8. Blot moisture from a softened rice paper and cut off the edges so you have a rectangle just larger than the prawn stacks. Lay it over the prawn stacks smoothly and tuck in around the edges. Using your fingers, rub just enough soy sauce and mustard oil over the rice paper to make it glisten.