Herb and chilli bar­be­cue prawns

SERVES 4 PREP AND COOK TIME 20 MIN­UTES

The Australian Women's Weekly - - Test Kitchen -

1.5kg large un­cooked king prawns

1 cup lightly packed mint leaves

1 cup lightly packed pars­ley leaves

1 cup lightly packed co­rian­der leaves

cup (180ml) mild ex­tra vir­gin olive oil 1 ta­ble­spoon red wine vine­gar 1 tea­spoon dried chilli flakes

1 In­sert a large soaked wooden skewer through the cen­tre of each prawn length­ways.

2 For the mari­nade, us­ing a Ken­wood Tri-Blade hand blender or pro­cesser, chop the herbs finely. Add the oil, vine­gar and chilli flakes; blend un­til com­bined; sea­son with salt.

3 Toss the pre­pared prawns with of the mari­nade; re­serve the re­main­ing mari­nade.

4 Heat a char­grill pan (or plate or bar­be­cue) to high. Cook prawns, in batches if nec­es­sary, for 1 minute on each side or un­til cooked through; the flesh will change from translu­cent to opaque.

5 Serve prawns with the re­main­ing mari­nade and lemon wedges if de­sired. Not suit­able to freeze or mi­crowave.

TEST KITCHEN TIPS If you like, you can but­ter­fly the prawns. Cut through the body just af­ter the head, stop­ping be­fore the tail; re­move the vein. Cook the prawns, fol­low­ing the in­struc­tions in step 3, flesh-side down first. Swap white wine vine­gar or lemon juice for red wine vine­gar in the mari­nade and add a crushed clove of gar­lic, if you like.

EX­TRACTED FROM THE AUS­TRALIAN WOMEN’S WEEKLY SIM­PLY SEAFOOD, BAUER BOOKS, RRP $45, AVAIL­ABLE WHERE GOOD BOOKS ARE SOLD AND AT AWWCOOKBOOKS. COM.AU.

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