Chilli Prawn Salad

By Michael Moore Serving Size: Serves 4

INGREDIENTS

2 tablespoons olive oil
½ bunch fresh coriander, roughly chopped
½ bunch fresh flat parsley, roughly chopped
zest and juice of 1 lemon
1 teaspoon chilli bean paste
1kg green king prawns, peeled
1 head of garlic (cut in half and roasted in baking paper and foil until soft)
3 medium sized red chillies (split, deseeded and roasted)
100g butter, softened
½ bunch fresh coriander, roughly chopped
½ bunch fresh flat parsley, roughly chopped
sea salt and freshly ground black pepper
300g green beans (cooked and refreshed in iced water)
2 lemons, halved and grilled on the barbecue, to serve

METHOD

In a medium size non-reactive bowl or container, combine olive oil, coriander, parsley, lemon zest and chilli bean paste. Mix briefly to combine, add prawns, toss to coat, cover and leave in fridge to marinate 1-2 hours.

 

Meanwhile, combine the roasted garlic, squeezed from the skin, and the roasted red chilli using a mortar and pestle or with a fork in a bowl. Mash together with some of the lemon juice to form a paste. Add the butter and mix well.

 

Preheat barbecue or chargrill to a high heat.

 

Remove the prawns from the marinade and grill 1-2 minutes each side, brushing with the olive oil marinade, remove from heat and reserve.

 

Meanwhile, place the garlic chilli butter in a large frypan and heat 1-2 minutes over the barbecue. Add the hot prawns and remaining herbs, toss briefly to combine and warm through.

 

Place the green beans onto a serving plate and spoon the hot garlic chilli prawns over the top, serve with the grilled lemons.