Chef's Recipes

Grilled tiger prawns with Ortiz anchovies

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

By Paul Wilson
  • Serves 6
  • 30 mins preparation
  • 35 mins cooking
Grilled tiger prawns with Ortiz anchovies
Grilled tiger prawns with Ortiz anchovies

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.
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  • Author: Paul Wilson