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Wood-grilled prawns

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Wood-grilled-prawns-with-fried-garlic-and-chilli-oil

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

Ingredients

  • 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 (ΒΌ cup) vegetable oil
  • 6 garlic cloves, thinly sliced on a mandoline

Directions

1For chili oil, warm chilies, 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 chili oil over each, scatter with fried garlic and fennel fronds and serve with lemon wedges.

PreparationCooking and CoolingServes
30 mins40 mins6
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