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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.