Salt Grilled Prawns with Parsley, Lemon and Garlic Salsa
Photography Aaron McLean.
Sometimes the tastiest recipes are the simplest – just a combination of good quality ingredients. Serve these prawns with large napkins!
Serves: 4
INGREDIENTS
16 large shell-on raw prawns
2 teaspoons sea salt
2 tablespoons olive oil
1 lemon, halved
Salsa
small handful flat-leaf parsley
2 cloves garlic, crushed
zest 1 lemon
4 tablespoons olive oil
2 tablespoons lemon juice
METHOD
Salsa: Put the parsley, garlic and lemon zest on a board and chop finely. Place in a bowl and stir in the oil and lemon juice. Season with salt and pepper.
Sprinkle the salt over a large heavy-based sauté pan or the flat grill plate on the barbecue and heat until very hot.
Place the prawns on top and cook for 2 minutes then drizzle the prawns with the oil. This will sizzle and smoke furiously. Turn the prawns over and cook for another 2 minutes then just before you take them off the heat, squeeze over the lemon halves.
Serve straight from the pan or transfer to a platter and serve with the salsa for dipping and extra lemon if desired.
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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.