Grilled prawns with honey and preserved lemon


You'll need

12 large green prawns, peeled, tails intact and intestinal tracts removed 1 tbsp olive oil To serve: pinch of saffron threads 24 Claire de Lune or other Sydney rock oysters, to serve   Honey and preserved lemon dressing ¼ preserved lemon rind 1 tbsp honey 3 tsp lemon juice Pinch dried chilli flakes 1½ tbsp extra-virgin olive oil

Method

  • 01
  • For honey and preserved lemon dressing, soak preserved lemon rind in a bowl of water for 1 hour, drain and pat dry using absorbent paper. Coarsely chop, transfer to a mortar and, using a pestle, pound to a fine paste. Add honey, lemon juice, chilli flakes and 1 tbsp water and mix thoroughly to combine. Add olive oil, 1 tsp at a time, blending after each addition with the pestle, until all is incorporated.
  • 02
  • Preheat a barbecue or chargrill pan over high heat. Brush prawns with olive oil and grill for 3-5 minutes on each side or until just cooked. Transfer prawns to a bowl and spoon half of the dressing over. Stand for 5 minutes to marinate, then season to taste with sea salt.
  • 03
  • Serve drizzled with remaining dressing. Scatter a little saffron over and serve immediately with oysters to the side.

“I hate the cliché but I love the ceremony of prawns on the barbecue. If you don’t fancy saffron but feel like a good kick, replace the posh spice with a pinch of dried chilli” - Andrew McConnell

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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