Grilled Prawns & Wild Green Pesto

Peel 2 cloves of garlic and put them in the mortar and pestle

Add ⅓ cup of pistachios

Add 2/3 tbsp of flaky salt

Add togarashi to taste

Pound ingredients until garlic breaks down

Add 1 ½ green chili cut in small pieces

Pound ingredients until green chili peppers breakdown

Add ¼ bunch oregano

Add ½ bunch basil, including stems

Add ½ bunch coriander leaf, including stems

Pound ingredients until herbs breakdown

Stream in ½ cup of extra virgin olive oil

Mix ingredients until the olive oil is completely emulsified

Add 1 tbsp of apple cider vinegar

Mix ingredients until the paste is smooth and creamy. The pesto is now ready

Brush 4 large red prawns with olive oil

Season both sides of the red prawns with salt to taste

Cut 1 lime in half. Squeeze the juice over both sides of the red prawns

Spread 2 tbsp of the green pesto all over the red prawns

Spread out the ambers from the fire. Place a grill over top. Grill the red prawns for 2m on each side

Hold the bellies of the red prawns on the grill to slightly char legs

Hold the heads of the red prawns on the grill to cook through

Remove the red prawns from the grill. Let them rest for 2m

Starting at the bellies, peel the shells of the red prawns outwards, like an orange, to remove. The shells on the head should come off in one piece

Season with more green pesto, lime juice and salt to taste

Enjoy!