16 X-large green king prawns, shell on
1/3 cup (80ml) Cobram Estate Light EVOO
2 tablespoons ginger, finely grated
½ teaspoon sea salt flakes
3 green spring onions, finely sliced
½ teaspoon caster sugar
1 tablespoon lemon juice
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pre-heat oven to 250 degrees.
Remove the heads from the prawns, but leave the shell on the body. Using a large sharp knife slice the prawns in half lengthways and remove the intestine track.
For the dressing: Place the ginger, salt and spring onions into a heat-proof mortar and pestle. Lightly pound the mixture to a rough paste. Heat the EVOO over a high heat then pour over the mortar. Stir in the sugar and lemon juice once the oil has stopped bubbling. Check for balance then set aside.
Meanwhile place the prawns onto a baking tray, flesh side up and bake for 2 – 3 minutes in the oven.
Remove the prawns from the oven and arrange onto a serving platter. Spoon over the soy sauce and sesame oil. Scatter over the spring onion oil. Serve warm!
Wine Match: Briar Ridge Dairy Hill Semillon 2016 & Soumah Pinot Noir 2017.
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