Grilled Butterflied Prawns
Photography by Damien Van Der Vlist.
Serves: 6
INGREDIENTS
18 large raw prawns, shell on
Dressing
½ cup olive oil
2 cloves garlic, crushed
2 long red chillis, seeded and finely chopped
⅓ cup chopped flat-leaf parsley
1 tablespoon dried Greek oregano
zest of 1 lemon
2-3 tablespoons lemon juice
METHOD
To butterfly prawns: hold each prawn on its back on a chopping board. Starting at the head, use a sharp knife or kitchen scissors to cut down the length of the prawn, finishing just before the tail. Do not cut all the way through the flesh. Flatten the prawns with the palm of your hand.
Dressing: Whisk the ingredients together and season. Preheat the barbecue or a large sauté pan.
Season the prawns and brush both sides with a little dressing. Place flesh side down and grill for 1-2 minutes each side or until just cooked. Transfer to a platter and spoon over the remaining dressing. Serve with lemon wedges.
Pantry Note: Greek oregano is the sun-dried flower heads of the oregano plant, gathered wild from the hills in autumn. It is much stronger than regular dried oregano leaves. As an alternative look for the Italian or Sicilian equivalent – or use twice the amount of regular dried oregano.
Menu: To share with Shellfish Platter with Dipping Sauces, Three Fish Carpaccio, and a Summer Pudding Loaf to finish.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.