“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
- 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
- 1For 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.
- 2Preheat 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.
- 3Serve drizzled with remaining dressing. Scatter a little saffron over and serve immediately with oysters to the side.