Grilled tiger prawns with Ortiz anchovies
Australian Gourmet Traveller recipe for grilled tiger prawns with Ortiz anchovies by Paul Wilson from Half Moon.
- 30 mins preparation
- 35 mins cooking
- Serves 6
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Ingredients
- 6 large tiger prawns, unpeeled, cleaned and halved lengthways
- 6 Ortiz anchovy fillets, halved lengthways
- 100 ml extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 lemon, finely grated rind and juice only
- 1 tsp smoked paprika
- 300 gm green beans, blanched, refreshed and drained
- 2 large golden shallots, thinly sliced
- 100 gm black olives, pitted
- 1 cup (firmly packed) flat-leaf parsley leaves
Anchovy coulis
- 25 ml olive oil
- 1 Spanish onion, finely chopped
- 3 garlic cloves, finely sliced
- 6 Ortiz anchovies
- 25 ml sherry vinegar
- 25 ml white wine
- 50 ml fish stock
- 215 gm (1 cup) good-quality mayonnaise
Sherry and truffle dressing
- 35 ml tawny port
- 25 ml sherry vinegar
- 1 tbsp caster sugar
- 35 ml each truffle, walnut and extra-virgin olive oils
- ½ tbsp finely chopped truffle (optional)
Method
Main
- 1For 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.
- 2Place prawns cut-side up on a tray. Lay an anchovy half on each halved prawn, press down firmly and set aside.
- 3Combine oil, garlic, rind, juice and paprika in a bowl. Season to taste, brush over prawn flesh, cover and refrigerate until required.
- 4For 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.
- 5Heat 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.