• 2 tbsp toasted white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp palm sugar
• 2 tbsp roasted garlic, minced
• 1 tbsp lemon zest
• 1/4 cup Shoa xing (Chinese cooking wine)
• 2 tbsp Canola oil
• 1 x vanilla pod, meat
• 12 x 16/20 Prawns – shells off, tails on, de-veined

Sea Urchin Sauce

• 1/2 cup Lime juice
• 1/2 cup Orange juice
• 3 tbsp White soy sauce
• 1 tbsp Sake
• 1 tbsp Fresh grated ginger
• 1 tbsp Panca pepper paste (available in Latin markets)
• 1 tbsp Cilantro
• 2 tbsp Honey
• 2 tbsp Fresh mint minced
• 7 x Lychees quartered
• 1 lb. Sea urchins
• 1 x whole seedless cucumber

Directions:

Prawns, Sea Urchin And Lychee Ceviche

1. Slice a cucumber paper-thin and line your favourite martini or wine glass. Pour in your sea urchin and lychee ceviche. Grill your prawns for about 3 minutes on each side and place on top of your glass. Garnish with orange segments and fresh mint springs. Eat by dipping the prawns in the ceviche.
   

Prawn Marinade

1. Whisk ingredients in a bowl. Add prawns and marinade for 2 hours. Skewer with sugar cane sticks, lemon grass or wooden skewers. Season to taste.
   

Sea Urchin Sauce

1. Whisk ingredients in a bowl. Add sea urchin, approximately 2-3 per glass. Let it rest for 2-3 hours.