Name: Grilled tiger prawns with Ortiz anchovies
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
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)

Grilled tiger prawns with Ortiz anchovies

Australian Gourmet Traveller recipe for grilled tiger prawns with Ortiz anchovies by Paul Wilson from Half Moon.

Serves 6

Prep

30M

Cook

35M

Total

1H 5M

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

1.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.

2.Place prawns cut-side up on a tray. Lay an anchovy half on each halved prawn, press down firmly and set aside.

3.Combine oil, garlic, rind, juice and paprika in a bowl. Season to taste, brush over prawn flesh, cover and refrigerate until required.

4.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.

5.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.

Paul Wilson

Styling by Lisa Featherby