Fire up the grill, we’ve got a recipe that you’re going to love!
Despite being closed as a result of Sydney’s 2021 lockdown restrictions, CBD favourite Bopp & Tone is helping Australians still enjoy restaurant quality dishes at home thanks to their Easy Char-Grilled Australian King Prawns recipe.
Designed by Bopp & Tone’s head chef Sa Va’afusuaga, this recipe highlights Sa’s passion for fishing and exploring cuisines around the world. Now, to help bring his experience and wealth of knowledge to your home, the team have kindly shared the secrets to making the tastiest, yet easiest Char-Grilled Australian King Prawns.
Marinated with spice and lots of love, pour a glass of your favourite Australian wine and settle in for a night where your tastebuds tantalised.
Duration: 15 minutes | Difficulty: Easy | Servings: 2
INGREDIENTS
For the Prawns:
10 x whole green prawns U8
2 lemons
For the Marinade:
½ x bunch oregano
30g x long red chilli
30g garlic cloves (peeled)
200mL x olive oil
METHOD
1. Keeping the shell on and using a sharp serrated knife, cut along the back of the prawns to butterfly from the head to just above the tail ¾ of the way through. Gently wash the heads clean then place to the side ready for the marinade.
2. To make the marinade, de-seed the long red chillis and roughly chop. Add into a small blender with the peeled garlic and picked oregano leaves. Gently pulse the blender (you do not want to over-blend the mixture into a paste otherwise it will burn before the prawns are cooked). The ingredients can also be chopped with a knife if a blender is not available.
3. Next, place the blended ingredients in a bowl and add the olive oil.
4. Add the prawns in the marinade making sure there is plenty covering the flesh side. Cover and place them in the refridgerator and allow them to marinate for at least two hours.
5. Pre-heat the barbecue or grill on the highest setting available. Season the prawns with sea salt and cracked pepper then grill flesh side down for approximately 3 minutes. Flip over and grill shell side for 1 minute.
6. Slice the lemons in half and grill on the flesh side at the same time as the prawns. Squeeze over the prawns for serving.
Looking for other recipes from Sydney-based restaurants? Put your skills to the test and try SoCal Sydney’s Chilli and Snapper Mexican Ceviche Recipe. Or, for the best drop to pair with your meal, sip your way through the 10 Best Australian Made Wines for Winter 2021.
