Butterflied Grilled Prawns with Miso and Coriander Dressing
Photography Manja Wachsmuth.
A simple recipe packed with flavour – the sweet/salty miso dressing is a perfect match with the tender prawn meat.
Serves: 6
INGREDIENTS
18 large raw shell-on prawns
olive oil
sea salt and freshly ground pepper
good handful coriander, chopped roughly
2 spring onions, sliced thinly
1 long red chilli, chopped finely
Dressing
4 teaspoons white miso paste
2 tablespoons rice wine vinegar
2 cloves garlic, crushed
2 teaspoons sesame oil
2 teaspoons runny honey
2 tablespoons olive oil
freshly ground pepper
METHOD
Dressing: Whisk all the ingredients together in a bowl and season with pepper.
Prawns: Halve the prawns lengthways and pull out the black thread running through the centres. Brush the flesh side with a little oil and season.
Cook the prawns on a ridged grill, barbecue or in a very hot sauté pan for about 2 minutes each side or until just cooked through. Cooking time will depend on the size of the prawns.
Transfer the prawns to a serving platter and spoon over the dressing. Scatter over the coriander, spring onions and chilli.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.