Butterflied Grilled Prawns with Miso and Coriander Dressing

, from Issue #57. September, 2015
Photography by Manja Wachsmuth.
Butterflied Grilled Prawns with Miso and Coriander Dressing

A simple recipe packed with flavour – the sweet/salty miso dressing is a perfect match with the tender prawn meat.

Serves: 6


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 

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


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.