Grant Achatz's Grilled Prawns and Beetroot with Chilli and Smouldering Cinnamon


This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

What you will need

2 small beetroot, trimmed

40 gm sea salt

6 cinnamon quills (the longest you can find), split lengthways into skewers

12 uncooked prawns, peeled and cleaned

Grapeseed oil, for brushing

Torn mint, to serve

Finely grated grapefruit rind, to serve

Korean chilli flakes, to serve (see note)

  Grapefruit glaze

Juice of 4 pink grapefruit

Juice of 1 lemon

50 gm white sugar

50 ml soy sauce

Pinch of Korean chilli flakes (see note)


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