Grilled Dublin Bay Prawns, with Garlic and Parsley
Sat, 15 June 2024
INGREDIENTS:
- 5 medium sized whole fresh Dublin Bay Prawns per person (make sure to ask your fishmonger for fresh, whole prawns in the shell)
- 3 Cloves of garlic
- 1 Whole lemon
- 4 Large sprigs of parsley
- 1 Tablespoon of olive oil
- 1 Tablespoon of butter
- Sea salt
- Black pepper
Method:
1. Blitz all the items in the laksa paste together in a food processor for 3 to 4 minutes until well combined.
2. In a pan, add some oil. Then add the laksa paste in and stir-fry for about 3 to 4 minutes until you can smell the aroma of the curry paste.
3. Add the coconut milk. Stir until well combined, then add stock. Once the soup comes to a boil, add the tofu puffs, prawns, and green vegetables.
4. Arrange the noodles in the bowl and pour a few ladles of soup over the top. Lastly garnish with beansprouts, coriander and chopped red chilli. Ready to serve.
1. Starting with the prawns, lay each prawn out straight, shell up, on a chopping board. Then using a large sharp knife, cut the prawn from the head down through the back and tail, so that the prawn is in two halves. Do this with each prawn. Once you have cut all your prawns, then
carefully lay them out on a baking tray, with the meat facing up.
2. Finely chop your garlic. Simply tear the parsley, try to use the leaves only as you are not finely chopping them.
3. Preheat your oven to 200C (grill).
4. Brush your prawns with some olive oil and season with sea salt.
5. Place your tray of prawns under the grill and leave for 5 minutes. Once the flesh is a bright white colour, and the flesh starts to plump up they are ready.
6. While the prawns are grilling, in a small pan, place your butter and oil, and allow it to melt and combine. Once they have combined, add your garlic. Let this simmer away on a low heat until you can smell the garlic, then squeeze your whole lemon into the mix, being careful not to let
the pips fall in. give this another minute to infuse, then add your parsley.
7.Mix all together for 30 seconds, then remove your pan from the heat.
8. Remove your prawns from the oven, and place them on a nice plate/serving plate, with the meat facing up, I like to stack them on top of each other for a nice visual effect. Then take your garlic parsley butter and spoon it all over your prawns.
