Herb and chilli barbecue prawns
SERVES 4 PREP AND COOK TIME 20 MINUTES
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.