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Updated on March 5, 2021 12:53 pm

Wood-grilled prawns

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Della Harmonyhttps://dellacooks.com
Welcome to Dellacooks. We are George and Della from Springfield, Massachusetts. We love traveling, cooking, and helping people. Our lives will be so much more enjoyable 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 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.”

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 (¼ 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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