12 verylargetigerprawns
(100gmeach),butterflied
throughtheback
1 tbspextra-virginoliveoil
2 lemons,cutintowedges
Fennelfronds,toserve
CHILLIOIL
100 gmdriedanchochilli
(seenote),chopped
2 goldenshallots,halved
3 garliccloves
250 ml (1 cup) vegetable oil
Wood-grilledprawnswithfried garlic and chilli oil
SERVES 6 // PREPTIME 30 MINS// COOK 40 MINS(PLUSCOOLING)
“I liketokeepit simplewhencookingwithprawns,”saysMcConnell.“Thebeautifulflavourfromthe
shellswhencookingoverwoodorcharcoalshouldbecomplemented,notoverpowered;thissmoky
chilli oil works very well as a light dressing, giving the prawns the respect they deserve.”Pictured p83.
3 tspsmokedpaprika
FRIEDGARLIC
60 ml(¼cup)vegetableoil
6 garliccloves,thinly
slicedona mandoline1 Forchillioil,warmchillies,
shallotandgarlicin oilin
a saucepanoververylow
heatuntilgarlicstartstoturn
golden,addingpaprikafor
the last 2 minutes of cooking(20-30minutes).Cooltoroom
temperature(1-2hours),then
strainthroughmuslin.
2 Forfriedgarlic,heatoil
ina fryingpanoverlowheat.
Addgarlic,stirringtoseparate,
andfryuntillightgolden
(2-3minutes;becareful,garlic
willburnquickly).Drainand
spreadonpapertowelstocool.
3 Preheata barbecuetohigh
heat. Brush prawns with oliveoilandseasonwitha pinchof
seasalt.Grillprawns,shell-side
downandcoveredlooselywith
foil,untiljustcookedthrough
(4-8minutes).Seasontotaste.
4 Divideprawnsamong
plates,spoon2 tspchillioil
overeach,scatterwithfried
garlicandfennelfrondsand
servewithlemonwedges.
NoteDriedanchochillies
areavailableonlinefrom
essentialingredient.com.au
WinesuggestionA well
executed,savouryrosé,such
asthe 2017 EasternPeake
PinotTachePinotNoirrosé,
fromBallarat.OwenLatta
makesoneofthe bestin
the country.➤