A perfect fish to embrace the final few warm days in Melbourne

Chargrilled king prawns are so delicious, this dish really allows their flavour to shine. This dish relies on quality seafood, easily found throughout the Mornington Peninsula

Eat Well & Live Local, With Love

 
Serves: 5
Cooking time: 4 minutes
Prep time: 2 hours 15 minutes
 
Ingredients:
– 10 whole green prawns (U8 = large to extra large)
– 2 Lemons
Marinade:
– half bunch of oregano, picked from stems
– 30g long red chillis, de-seeded and roughly chopped
– 30g garlic cloves, peeled
– 200ml olive oil
 

Now to the fun part:
– Using a sharp knife, butterfly cut the prawn length-ways; from head to just above the tail & only 3/4 deep of the meat
– For the marinade add the chillies to a small blender with the garlic and oregano leaves
– Gently pulse the blender
– The marinade needs to be slightly coarse for the high-heat grilling, otherwise the marinade will burn before the prawn is cooked
– (ingredients can be hand cut if blender is unavailable)
– Place the blended ingredients in a bowl and add the olive oil
– Marinate the prawns in the mixture for 2 hours, ensure to get plenty of the marinade into the flesh of the prawn
– Once marinated, pre-heat barbeque or char-grill to highest setting
– Season the prawns with salt and crack pepper and grill flesh-side down for approx 3 minutes per prawn
– Then flip prawn and grill shell side down for an additional 1 minute
– While grilling the prawns, slice the lemons in half
– Grill each fleshside half and squeeze over prawns to serve
 
 

“There is nothing better then cooking with quality seafood on natural flames without having to do much with it and just let then flavours speak for themselves”