Throw another shrimp on the barbie! Try Matt Stone's prawn recipe for your next BBQ, as seen on The Great Australian Cookbook.
For the garden herb dressing, place nasturtium leaves and chives into a mortar and pestle. Pound them down to a fine paste. Add some salt. Add coddled eggs and pound until combined. Then add mustard and vinegar. Slowly add the oil whilst mixing into the herb paste until thickened and emulsified. Season to taste. This dressing is best made just before serving.
For the prawns, place the lemon halves on a pre-heated bbq grill, cut-side down and cook until charred. Meanwhile, split the prawns in half lengthways. (keeping the head on, cut from the head to the tail to butterfly.) De-vein. Place prawns on a pre-heated bbq grill and cook for about 3 minutes or until flesh is opaque. Season. Serve prawns with juice of lemons squeezed over with dressing to the side.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Powered by Edamam
For more great recipes like this, get your copy of The Great Australian Cookbook here.
Trending This Week