Butterflied Grilled Prawns with Miso and Coriander Dressing
Photography by 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.
Related Content
latest issue:
Issue #100
After 17 years, 100 issues, and thousands of recipes, we reckon it’s time to celebrate! In this special collector’s edition, we feature one recipe from every issue of dish ever published, providing everything you could possibly want for the festive season. Get the party started with our favourite recipes for bites to have with drinks, then show-stopping Christmas mains and spectacular sides so good they could almost steal the show. From holiday baking to outrageous celebratory desserts the sweet section will have you swooning. When it comes to kicking back over summer, you won’t want to miss our best-ever barbecue round up and food to share with friends and family.