- 12 very large tiger prawns (100gm each), butterflied through the back
- 1 tbsp extra-virgin olive oil
- 2 lemons, cut into wedges
- Fennel fronds, to serve
- 100 gm dried ancho chilli (see note), chopped
- 2 golden shallots, halved
- 3 garlic cloves
- 250 ml (1 cup) vegetable oil
- 3 tsp smoked paprika
- 60 ml (¼ cup) vegetable oil
- 6 garlic cloves, thinly sliced on a mandoline
- 1For chilli oil, warm chillies, shallot and garlic in oil in a saucepan over very low heat until garlic starts to turn golden, adding paprika for the last 2 minutes of cooking (20-30 minutes). Cool to room temperature (1-2 hours), then strain through muslin.
- 2For fried garlic, heat oil in a frying pan over low heat. Add garlic, stirring to separate, and fry until light golden (2-3 minutes; be careful, garlic will burn quickly). Drain and spread on paper towels to cool.
- 3Preheat a barbecue to high heat. Brush prawns with olive oil and season with a pinch of sea salt. Grill prawns, shell-side down and covered loosely with foil, until just cooked through (4-8 minutes). Season to taste.
- 4Divide prawns among plates, spoon 2 tsp chilli oil over each, scatter with fried garlic and fennel fronds and serve with lemon wedges.
Dried ancho chillies are available online from essentialingredient.com.au. Wine suggestion A well executed, savoury rosé, such as the 2017 Eastern Peake Pinot Tache Pinot Noir rosé, from Ballarat. Owen Latta makes one of the best in the country. Wine suggesion by Liam O'Brien.