Tiger prawn skin with sea vegetable and citrus dashi recipe | Gourmet Traveller

Ingredients

• 8 uncooked tiger prawns (U8 size; 50gm-60gm each)
• 24 stems samphire
• 50 gm hijiki (see note)
• 32 leaves sea parsley (see note)
• 1 tsp nori powder
• Citrus and mushroom dashi
• 100 gm dried shiitake mushrooms
• 6 cm stick kombu
• 30 gm bonito flakes (katsuobushi)
• 100 ml Tosa soy sauce (see note)
• 2½ tbsp mirin
• 2 tbsp ponzu vinegar (see note)
• Finely grated rind of 1 lemon