Butterflied Grilled Prawns with Miso and Coriander Dressing
Photography Manja Wachsmuth.
A simple recipe packed with flavour – the sweet/salty miso dressing is a perfect match with the tender prawn meat.
Serves: 6
INGREDIENTS
18 large raw shell-on prawns
olive oil
sea salt and freshly ground pepper
good handful coriander, chopped roughly
2 spring onions, sliced thinly
1 long red chilli, chopped finely
Dressing
4 teaspoons white miso paste
2 tablespoons rice wine vinegar
2 cloves garlic, crushed
2 teaspoons sesame oil
2 teaspoons runny honey
2 tablespoons olive oil
freshly ground pepper
METHOD
Dressing: Whisk all the ingredients together in a bowl and season with pepper.
Prawns: Halve the prawns lengthways and pull out the black thread running through the centres. Brush the flesh side with a little oil and season.
Cook the prawns on a ridged grill, barbecue or in a very hot sauté pan for about 2 minutes each side or until just cooked through. Cooking time will depend on the size of the prawns.
Transfer the prawns to a serving platter and spoon over the dressing. Scatter over the coriander, spring onions and chilli.
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126
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