The Great Australian Cookbook

Matt Moran offers a simple twist on an Aussie BBQ favourite - and it's so easy to make!


  • 16 large (U6) king prawns

  • Salt and Pepper

  • ¼ clove garlic, crushed

  • 20 ml chardonnay vinegar

  • 80 ml olive oil, plus a little extra

  • Zest and juice of 1 lemon

  • 2 tbsp roughly chopped oregano

  • 1 tbsp roughly chopped parsley

  • 2 limes, cut in half


  • 1.

    Pre-heat a grill pan over a high heat.

  • 2.

    Split each prawn down the centre of the back and open out, leaving the head and tail intact.

  • 3.

    Place the garlic, vinegar, olive oil, lemon zest and juice in a bowl and mix together. Add the oregano, parsley and season with salt and freshly ground black pepper to taste.

  • 4.

    Drizzle the prawns with a little olive oil, season with salt and pepper, and place shell side down in a roasting pan. Grill under a very hot grill for 3 minutes. Remove from the heat and place on a serving plate.

  • 5.

    To serve, spoon the dressing over the top and place the lime halves alongside.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 203kj
  • Fat Total 18g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 7g
  • Sugar 1g
  • Sodium 233mg

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.

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