Grilled King River Prawn with Rosemary served with Zespri SunGold Kiwifruit Jelly
- King River prawn – 500 g
- Rosemary – 4 g
- Gelatin – 2 sheets
- King river prawn stock – 500 g
- Blended Zespri SunGold Kiwifruit – 250 g
- Unripe Zespri SunGold Kiwifruit – 200 g
- Salt – 2 g
- Pepper – 1 g
- Olive oil – 80 g
- Mint leaves – 5 g
Recipe by Executive Chef of Hua Chang Heritage Hotel, Pairos Prapairuk
Peel King River prawn, marinate with olive oil and rosemary, sprinkle some salt before grilling on the stove until cooked and leave it to cool.
Fry King River prawn’s head with olive oil, then add ice to bring it to medium heat. As a result, a thick soup from king river prawn’s head is obtained.
Blend King River prawn stock with Zespri SunGold Kiwifruit, season it with salt, pepper and mint leaves.
Medium heat the blended Zespri SunGold Kiwifruit stock. As it starts to boil, add gelatin and pour it into a mole (any mole that you like). Freeze it until set.
Serve with grilled king river prawn.