This recipe is so simple, so easy and yet so delicious. I found this recipe on Neil Perry’s Rockpool website and upsized it for the quantity of tiger prawns I had. Look at these prawns, I’ve never found such large prawns before in my entire life! I cannot find these gems again though, sadly.
Check out the recipe below
6 green king prawns, cut in half and deveined (Or any prawns to your liking – with shells)
½ bunch parsley, chopped
½ bunch oregano, chopped
1 garlic clove, chopped
Zest of ½ lemon
Pinch dried chilli flakes
90ml olive oil
Lemon wedge, to serve
Neil Perry Fresh Signature Mayonnaise (Optional)
1. In a bowl, combine the parsely, oregano, garlic, lemon zest, chilli flakes and olive oil. Add the prawns, toss well and leave to marinate for 30 minutes.
2. Heat a grill or pan over a high heat. Season the prawns with salt and pepper and grill flesh side down for 30 seconds to one minute, or until just starting to colour. Turn the prawns over and grill for a further 10 seconds, then remove from the grill and pile up on a plate. I used a cast iron grill and it worked wonders for these prawns.
I didn’t have any fresh oregano so I used dry oregano flakes from the supermarket, just sprinkled a bit more. I had fresh parsley from my garden though and grilling it with these prawns made them absolutely mouth watering.
Adding a tad more chilli flakes also added that nice zing to it and you hardly needed any further dressing or condiments to it as it is tasty just freshly grilled. Cooks extremely quickly, and is really one of those quick and easy meals after you have done your prep. This is one of my favourite recipes now.