Grilled prawn cock­tail


Halliday - - Food & Wine -

Mar­i­nate the prawns the day prior and prep all the other el­e­ments of the salad, ex­cept for slic­ing the av­o­cado. The prawns take no time to cook, and the salad is easy to ar­range just be­fore serv­ing.

1 bunch co­rian­der

24 raw king prawns, heads re­moved, peeled and de­veined

1/3 cup olive oil, plus ex­tra for driz­zling

2 red bird’s eye chill­ies, chopped with seeds 2 gar­lic cloves, finely grated with a mi­croplane

Finely grated zest of 1 lime

Salt flakes

250g cherry toma­toes

Freshly ground black pep­per

1 baby cos let­tuce, leaves re­moved, torn into large pieces

1 av­o­cado, peeled and sliced

3 spring onions, peeled and thinly sliced di­ag­o­nally


3 egg yolks

1 tbsp lemon juice

2 tbsp warm wa­ter

Pinch salt flakes

1 cup light olive oil

2 tbsp to­mato sauce

2 tsp Worces­ter­shire sauce

2 tsp Sriracha sauce or hot chilli sauce 1 tsp grated fresh horse­rad­ish or store-bought horse­rad­ish cream

½ tsp cayenne pep­per

1 tbsp brandy

To make the sauce, com­bine the egg yolks, lemon juice, warm wa­ter and salt in a tall, nar­row mea­sur­ing jug. Process well us­ing a hand-held blender.

Con­tinue to blend while you add a ta­ble­spoon of oil to the jug. Mix un­til it emul­si­fies, then slowly trickle in the re­main­ing oil. Con­tinue to blend in an up-and-down mo­tion un­til you have may­on­naise. Add the re­main­ing in­gre­di­ents and blend well. Cover and store in the fridge for up to 3 days.

Pick the co­rian­der leaves and wash well. Dry them us­ing a salad spin­ner or pat dry with pa­per towel. Cut the stalks just above the roots and dis­card the roots. Wash the stalks and finely chop them. Re­serve the leaves in the fridge.

Put the prawns in a bowl with the oil, chilli, gar­lic, half of the lime zest, chopped co­rian­der stalks and 2 tea­spoons of salt flakes. Mix well and leave to mar­i­nate for a min­i­mum of

4 hours, or overnight to re­ally get all the flavours in there.

Pre­heat the oven to 150°C. Cut the toma­toes in half and place them on a bak­ing tray, cut-side

up. Driz­zle some olive oil over the top and sea­son with salt and pep­per. Put the toma­toes in the oven for 10 min­utes to soften, then re­move and set aside at room tem­per­a­ture. Heat a bar­be­cue hot­plate or pre­heat a grill to high. Cook the prawns on the hot bar­be­cue for 3 min­utes. Slight char­ring and a just­cooked prawn is great. Trans­fer the prawns to a plate.

Ar­range the let­tuce leaves on a serv­ing plate. Top with the av­o­cado, toma­toes, co­rian­der leaves and prawns. Sprin­kle over the re­main­ing lime zest and sliced spring onion. Serve with the cock­tail sauce.

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