barbecued prawns w/ smoked extra virgin olive oil & citrus vinaigrette
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With the warmer months on the way, this recipe will work beautifully on the barbecue. Alternatively, you can use a grill pan; just make sure it’s very hot before cooking the prawns!
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Ingredients
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10 large prawns (U4-U6 ideally)
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Big pinch of Pink Lake Salt
- 1 blood orange wedge
- A few cumquats, thinly sliced
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100g Mount Zero Smoked Extra Virgin Olive Oil
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85g fresh blood orange juice
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75g Mount Zero Chardonnay Verjus
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20g Oloroso (or another nice dry sherry)
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20g lemon juice
Directions
Set your oven to 170 degrees Celsius.
Start by taking off the prawn heads, then peel off the shell and devein the prawn. Skewer the prawns lengthways, to keep them straight on the grill, then season them with salt.
Place the heads and shells on an oven tray and roast them for about 25 minutes, until they’ve dried out and are smelling delicious. Put them in a saucepan, cover them with water and simmer covered for 1 hour.
- Strain your prawn stock and get it back on the heat to reduce, meanwhile preheat your barbecue on high.
When the stock has reduced to 100g, allow it to cool slightly before combining with all the other dressing ingredients.
Pour over a very small amount of neutral oil and place your prawns on the hottest area. You want to get a little bit of char; they should take no more than 20-30 seconds on each side, depending on your grill.
Let them rest somewhere warm for one minute before dressing them generously with your roast prawn vinaigrette and the sliced cumquats. Serve immediately with an extra squeeze of blood orange.