Grilled prawns with honey and preserved lemon

AT A GLANCE

  • Serves 6 people

  • 12 large green prawns, peeled, tails intact and intestinal tracts removed
  • 1 tbsp olive oil
  • To serve: pinch of saffron threads
  • 24 Claire de Lune or other Sydney rock oysters, to serve
  •  
  • Honey and preserved lemon dressing
  • ¼ preserved lemon rind
  • 1 tbsp honey
  • 3 tsp lemon juice
  • Pinch dried chilli flakes
  • 1½ tbsp extra-virgin olive oil
01   For honey and preserved lemon dressing, soak preserved lemon rind in a bowl of water for 1 hour, drain and pat dry using absorbent paper. Coarsely chop, transfer to a mortar and, using a pestle, pound to a fine paste. Add honey, lemon juice, chilli flakes and 1 tbsp water and mix thoroughly to combine. Add olive oil, 1 tsp at a time, blending after each addition with the pestle, until all is incorporated.
02   Preheat a barbecue or chargrill pan over high heat. Brush prawns with olive oil and grill for 3-5 minutes on each side or until just cooked. Transfer prawns to a bowl and spoon half of the dressing over. Stand for 5 minutes to marinate, then season to taste with sea salt.
03   Serve drizzled with remaining dressing. Scatter a little saffron over and serve immediately with oysters to the side.

Recipe:

ANDREW AND MATT MCCONNELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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