Freshly cooked Shark Bay King Prawns, with Argentinian chimichurri dressing. Cooked with perfect control on the Neff induction hot plate.
This delicious recipe:
☆. 6 Jumbo Skull Island Tiger Prawns
☆. 1 handful of fresh coriander
☆. 1 handful of fresh basil
☆. 1 handful of fresh parsley
☆. 1 handful of fresh chives
☆. 1 fresh green chilli (chopped)
☆. 200 ml of Extra Virgin Olive Oil
☆. ¼ cup red wine vinegar
☆. caster sugar to taste
☆. 2 lemons
☆. Salt and pepper
Makes 2 serves
- Add all fresh green herbs into a food processor, along with the chilli and garlic, then blitz for 1 minute. While the food processor is running add the olive oil, red wine vinegar, the juice from 1 lemon. Taste the mix, and then add salt, pepper and sugar to taste. Set aside in a small bowl for serving.
- Peel the shells off the prawns and leave the tails on, slice down the back of the prawn and remove the intestinal track. Season the cleaned prawns with olive oil, salt and pepper.
- Place fry pan on the induction cook top on level 7, once hot add olive oil and prawns. Cook for 2-3 minutes until cooked through.
- Serve warm on a plate with the chimichurri and lemon wedges.
Note: The majority of prawns in WA are snap frozen at sea, so the best way to defrost raw prawns is to fill a bowl with water at room temperature and fully submerge the prawns for 15 minutes or until thawed.