Want to try something new over Easter? We’ve got a goodie! Our chef Frankie Dawson gives tiger prawns a Middle Eastern twist.

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Moroccan Orange and Saffron Prawns with ChimiChurri & Macadamia

INGREDIENTS

3 kgs prawns 

Bag of macadamias

Prawn Marinade

0.5 g saffron 

6 garlic cloves  

3 red chilli 

1.5 Tbsp caraway seeds 

1.5 Tbsp ground cumin 

1.5 Tbsp ground coriander 

1 sprig thyme (leaves only) 

5 Tbsp chilli flakes  

2 Tbsp crushed black pepper 

1 Tbsp paprika 

2 Orange Zests

300 ml Canola Oil 

Chimichurri

150 g coriander leaves and stalks

150 g parsley leaves and stalks

150 ml olive oil

4 Tbsp good quality red wine vinegar

1 green chilli 

1 small shallot

3 garlic cloves


METHOD

Prawn Marinade

  1. Put saffron in a pot and cover with about 100ml water, bring to a simmer

  2. Roughly chop garlic cloves and red chillis 

  3. Remove thyme leaves from stalks

  4. Place all ingredients into a bowl and pour saffron mix in

  5. Place all ingredients in a blender and blitz til smooth, adding more oil if needed

Chimichurri

  1. Roughly chop herbs and place everything in a blender. Blitz to pesto consistency, season to taste

Prawns

  1. Butterfly the prawns and marinade, preferably overnight

  2. Roast macadamias and microplane (shave)

BBQ

  1. Season the prawns with flake salt and then BBQ the prawns shell side down

  2. Serve prawns with chimichurri  drizzled over and lemon wedges

  3. Sprinkle with macadamia


Enjoy!