A new twist on an old favourite. Cooking the prawns in their shells allows you to get their fullest flavour, akin to cooking meat on the bone. They also look enticing, and it ensures that the prawn meat inside is succulent and juicy.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
- 25ml olive oil
- 2 cloves garlic, finely sliced
- Sea salt and freshly ground black pepper
- 500g large black tiger prawns, cleaned
- 60ml mayonnaise
- 30ml sriracha sauce
- 15ml Worcestershire sauce
- Juice and zest of 1 lemon
- 6 slices of sourdough bread
- Olive oil
- 2 avocados
- Lemon juice
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Method
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1Place the olive oil in a bowl with the garlic, salt, and pepper.
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2Clean and devein the prawns. Next, skewer the prawns by inserting small wooden skewers up through the tail and towards the head. Brush the prawns with the garlic oil and set aside.
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3To make the Marie Rose sauce, place the mayonnaise, sriracha sauce, Worcestershire sauce and the juice and zest of a lemon in a bowl and mix well. Season to taste.
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4Place a Le Creuset 30cm Signature Deep Square Grill over a medium heat. Once hot, place the prawns onto the grill. Allow grill marks to appear and for the prawns to turn bright pink (this should take 2 minutes on each side).
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5Drizzle the sourdough in olive oil and place on the hot grill. Allow the griddle marks to form and the bread to toast, about 2 minutes on each side.
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6Halve the avocados and remove the stones. Brush them with the remaining garlic olive oil and place, open side down, on the hot grill for 1 minute.
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7Serve the prawns with a squeeze of lemon juice, the Marie Rose sauce, grilled avocados, sourdough, and chargrilled lemon halves.
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8Cook's Note: If you prefer to remove the shell and the head of the prawns, the cooking time will reduce, but the flesh with still turn pink once cooked.
