Tiger prawn and lardo skewers with smoked rosemary

Instructions

1. Shell and devein the prawns, placing the prawn shells and heads directly into a large frying pan to make the prawn oil. Cut the prawns in half, lengthways, then cut each half into 3 pieces. Place into a bowl and refrigerate while you make the quick prawn oil. To make the quick prawn oil, place the frying pan with the reserved prawn shells and heads over high heat. Cook, pressing down on the heads and shells for 3 minutes, until browned. Pour over enough grapeseed oil to just cover the shells and heads, then reduce the heat to medium and cook, stirring occasionally, until the shells are crisp. Remove from the heat and allow to infuse while you make the skewers.
   
2. Cut the lardo into 2 cm x 3 cm rectangles, approximately 2 mm thick. Skewer the prawn pieces and lardo rectangles in an alternate arrangement onto 4 bamboo or metal skewers. Pour the prawn oil through a fine mesh sieve into a large jug. Discard the prawn heads and shells and season the prawn oil with soy sauce and lemon juice to your liking.
   
3. Heat 1 tbsp grapeseed oil in a second large frying pan over medium heat. Once hot, add the skewers and cook on each side for 45 seconds until the lardo begins to turn translucent, liberally brushing with prawn oil during the cooking process. Remove the skewers from the pan, brushing with a final layer of prawn oil.
   
4. To serve, place the rosemary on a large ceramic serving plate and use a blowtorch to gently burn the rosemary, allowing the herbs to begin smoking, but not catch on fire. Place the tiger prawn and lardo skewers directly onto the smoking rosemary and serve immediately.

• Lardo di Colonnata is a type of free-range cured pork back fat that can be found at specialist grocers or premium Italian delis.