This small plate is my favorite appetizer at the restaurant I work for. The original one is seasoned with salt, paprika & espellete. The prawns are cooked on a hot surface which allowing the prawns to get a nice char on the edges. When both sides are seared, add garlic butter, chicken broth and lemon juice to emulsify and make a pan sauce, then garnish with herbs. The creamy crab sushi rice is cooked with coconut milk, celery garlic puree, tomato water and crab meat.
In my version, I use cayenne instead of espellete and lime juice instead of lemon juice. I also add coconut milk to the sauce.