Note: The flesh for any carpaccio must be spanking fresh. Here, fresh prawns lend a sweet and clean taste. The prawn oil is great drizzled over any seafood and is particularly good tossed through seafood pasta.
This recipe is from the December 2011 issue of Australian Gourmet Traveller. Recipe by Rodney Dunn, photography by Prue Ruscoe, and styling by Lynsey Fryers-Hedrick & Emma Knowles.