Blend 7g dill, the juice of 1/4 lime and 1 tbsp water. Add an egg yolk and use the mixer to start a mayonaise, slowly adding about 75 ml grapeseed oil.
Season with salt and pepper, keep cool in the fridge
Peel and devein 4 tiger prawns
Peel a kohlrabi and use the mandolin to have 8 very thin 6 cm slices, put them in ice water to become crispy, then dry and sprinkle them with salt, lime juice and lime zest
Toast 1/2 tbsp fennel seeds and 1/4 tbsp chili flakes in a dry pan for about a minute or two. Then add 50 ml olive oil, a star anise, 1/2 finely cut shallot, 3 finely hacked cloves of garlic and some salt. Simmer a while till the garlic is nicely browned.
Brush the prawns with olive oil and panfry them in a dry pan till they are just done.
Spoon dill mayo in 2 wide champagne glasses, followed by the kohlrabi, the prawns and a tbsp of the chili oil.
Finish with dill and some more lime zest
(Recipe by Merijn Tol for Delicious Magazine)
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