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Cutler & Co’s wood-grilled prawns with fried garlic and chilli oil

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Della Harmonyhttps://dellacooks.com
Welcome to Dellacooks. We are George and Della from Springfield, Massachusetts. We love to eat, travel, cook and eat some more. Life is a lot more enjoyable for us when we share our passions with others.

“I like to keep it simple when cooking with prawns,” says Andrew McConnell of Melbourne’s Cutler & Co. “The beautiful flavour from the shells when cooking over wood or charcoal should be complemented, not overpowered; this smoky chilli oil works very well as a light dressing, giving the prawns the respect they deserve.”


12 very large tiger prawns (100gm each), butterflied through the back

1 tbsp extra-virgin olive oil

2 lemons, cut into wedges

Fennel fronds, to serve

Chilli oil

100 gm dried ancho chilli (see note), chopped

2 golden shallots, halved

3 garlic cloves

250 ml (1 cup) vegetable oil

3 tsp smoked paprika

Fried garlic

60 ml (¼ cup) vegetable oil

6 garlic cloves, thinly sliced on a mandoline


1For chilli oil, warm chillies, shallot and garlic in oil in a saucepan over very low heat until garlic starts to turn golden, adding paprika for the last 2 minutes of cooking (20-30 minutes). Cool to room temperature (1-2 hours), then strain through muslin.

2For fried garlic, heat oil in a frying pan over low heat. Add garlic, stirring to separate, and fry until light golden (2-3 minutes; be careful, garlic will burn quickly). Drain and spread on paper towels to cool.

3Preheat a barbecue to high heat. Brush prawns with olive oil and season with a pinch of sea salt. Grill prawns, shell-side down and covered loosely with foil, until just cooked through (4-8 minutes). Season to taste.

4Divide prawns among plates, spoon 2 tsp chilli oil over each, scatter with fried garlic and fennel fronds and serve with lemon wedges.

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