Enjoy the flavours of summer with delicious plump prawns. Paired with snow pea tendrils and a zesty green sauce, they’ll be the first to go at your next barbecue.
16 whole large green prawns
Sea-salt flakes and freshly ground black pepper, to season
½ cup (125 ml) extra virgin olive oil
2 red chillies, roughly chopped
1 clove garlic, crushed
8 sprigs oregano
1 cup flat-leaf parsley leaves
Finely grated zest and juice of ½ lemon
1 punnet snow pea tendrils, to serve
1 Preheat barbecue grill or oven grill to medium-high.
2 Using scissors, cut prawns in half lengthways, cutting from the spine inwards. Leave legs and heads intact in the shell as you cut. Open out prawns from incision and flatten. Season with salt and pepper, then set aside.
3 Put oil, chilli, garlic, oregano, parsley and lemon zest in the small bowl of a food processor and process until smooth and green.
4 Grill prawns for 2 minutes on each side. Remove from heat and arrange on a serving platter. Spoon over dressing and drizzle with lemon juice, then scatter over snow pea tendrils and serve.
Tools of the Trade
With summer right around the corner everyone needs a good BBQ, and BeefEater BIGG BUGG BBQ from Harvey Norman is a great choice. Includes Trolley Stand & Full Length Cover.