Grilled Butterflied Prawns
Photography 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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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.