
Grilled Prawns & Wild Green Pesto
20m
Prawns are easy to grill as they cook quickly and get great texture and char.
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!
Yield 2 people
Large Red Prawn
4Extra Virgin Olive Oil
To tasteFlaky Salt
To tasteLime
2
Wild Green Pesto
Basil
½ bunchPistachio
⅓ cupGarlic
2 clovesFlaky Salt
2/3 tbspTogarashi
To tasteLong Green Chili
1 ½Oregano
¼ bunchCoriander
½ bunchApple Cider Vinegar
1 tbspExtra Virgin Olive Oil
½ cup
Equipment
Grill
Brush
Knife
Long Kitchen Tweezers
Tablespoon
Mortar and Pestle