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CHEFS' RECIPES
Grilled tiger prawns with Ortiz anchovies
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Serves
6
Cooking Time
Prep time 30 mins, cook 35 mins
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6
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large tiger prawns, unpeeled, cleaned and halved lengthways
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6
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Ortiz anchovy fillets, halved lengthways
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100 ml
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extra-virgin olive oil
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1
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garlic clove, finely chopped
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1
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lemon, finely grated rind and juice only
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1 tsp
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smoked paprika
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300 gm
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green beans, blanched, refreshed and drained
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2
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large golden shallots, thinly sliced
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100 gm
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black olives, pitted
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1 cup
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(firmly packed) flat-leaf parsley leaves
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| Anchovy coulis |
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25 ml
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olive oil
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1
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Spanish onion, finely chopped
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3
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garlic cloves, finely sliced
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6
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Ortiz anchovies
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25 ml
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sherry vinegar
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25 ml
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white wine
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50 ml
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fish stock
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215 gm
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(1 cup) good-quality mayonnaise
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| Sherry and truffle dressing |
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35 ml
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tawny port
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25 ml
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sherry vinegar
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1 tbsp
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caster sugar
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35 ml each
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truffle, walnut and extra-virgin olive oils
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½ tbsp
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finely chopped truffle (optional)
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1
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For anchovy coulis, heat olive oil in a saucepan over low heat. Add onion and garlic and stir occasionally until soft and caramelised (10-15 minutes). Add anchovies and cook until dissolved (3-5 minutes), then deglaze pan with vinegar and wine until reduced (1-2 minutes), then add fish stock and cook until reduced by half (2-3 minutes). Cool to room temperature. Blend in a blender until smooth. Stir through mayonnaise and season to taste. Makes about 300ml.
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2
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Place prawns cut-side up on a tray. Lay an anchovy half on each halved prawn, press down firmly and set aside.
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3
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Combine oil, garlic, rind, juice and paprika in a bowl. Season to taste, brush over prawn flesh, cover and refrigerate until required.
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4
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For sherry and truffle dressing, warm port, sherry vinegar and sugar in a small saucepan over medium heat until sugar dissolves (1-2 minutes). Cool, add remaining ingredients, season to taste and set aside. Makes 165ml.
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5
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Heat a char-grill pan or non-stick frying pan with a little olive oil over high heat. Cook prawns cut-side down for 2 minutes, then turn and cook for another 30 seconds. Remove and arrange on a serving platter.
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RECIPE Paul Wilson, Half Moon
PHOTOGRAPHY Sharyn Cairns
STYLING Lisa Featherby
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