Grilled Prawns & Wild Green Pesto
by
Pablo Soto
Prawns are easy to grill as they cook quickly and get great texture and char.
- Level
Intermediate
- Cooking
20m
- Overral
40m
- Ready
Large Red Prawn
4Extra Virgin Olive Oil
To tasteFlaky Salt
To tasteLime
2
Wild Green Pesto
Basil
½ bunchPistachio
⅓ cupGarlic
2 clovesFlaky Salt
2/3tbspTogarashi
To tasteLong Green Chili
1 ½Oregano
¼ bunchCoriander
½ bunchApple Cider Vinegar
1tbspExtra Virgin Olive Oil
½ cup
Equipment
Grill
Brush
Knife
Long Kitchen Tweezers
Tablespoon
Mortar and Pestle
Large Red Prawn
4Extra Virgin Olive Oil
To tasteFlaky Salt
To tasteLime
2
Wild Green Pesto
Basil
½ bunchPistachio
⅓ cupGarlic
2 clovesFlaky Salt
2/3tbspTogarashi
To tasteLong Green Chili
1 ½Oregano
¼ bunchCoriander
½ bunchApple Cider Vinegar
1tbspExtra Virgin Olive Oil
½ cup
Equipment
Grill
Brush
Knife
Long Kitchen Tweezers
Tablespoon
Mortar and Pestle
Grilled Prawns & Wild Green Pesto
Pablo Soto
Peel 2 cloves of garlic and put them in the mortar and pestle
Add ⅓cup of pistachios
Add 2/3tbsp 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 ¼bunch oregano
Add ½bunch basil, including stems
Add ½bunch coriander leaf, including stems
Pound ingredients until herbs breakdown
Stream in ½cup of extra virgin olive oil
Mix ingredients until the olive oil is completely emulsified
Add 1tbsp 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 2tbsp 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!