serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 12 extra-large raw king prawns, shelled, intestinal tract removed, tails left intact
- ½ bunch coriander, washed, roughly chopped
- ¼ bunch parsley, washed and roughly chopped
- 2 fresh jalapeño chillies
- 1 garlic clove
- ⅛ tsp ground cumin
- ⅛ tsp ground coriander
- 125 ml (½ cup) good-quality olive oil, plus extra for brushing
- 1 lime, juice
- 250 g (1 cup) good-quality mayonnaise
- lime wedges, to serve
Instructions
- Preheat a chargrill pan or barbecue grill to high. To skewer the prawns, hold each prawn gently in your hand and push the skewer through the middle of the prawn until it reaches the tail. Lay them on a tray and brush with olive oil. Set aside while you make your sauce.
- Place the coriander, parsley, chillies, garlic, spices and half each of the olive oil and lime juice into a food processor. Process until smooth.
- Place the mayonnaise in a bowl, add a few tablespoons of the jalapeño sauce and stir to combine. Add a little seasoning or an extra squeeze of lime if you think it needs it.
- When the grill is very hot, cook the prawns for 3-4 minutes, turning regularly until golden and just cooked through. Remove from the grill, brush all over with the remaining jalapeño sauce and serve immediately, with the mayonnaise and lime wedges on the side.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
