Barbecue tiger prawns with a Pernod and olive oil dressing

This prawn recipe is a vibrant celebration of diverse influences – perfect for those who aren’t afraid to get a little messy at the table, this dish invites you to dive in and enjoy every glorious, flavour-packed bite. With just 15 minutes prep and under 10 minutes on the BBQ, it’s a simple yet bold lunch.

BBQ tiger prawns with a Pernod and olive oil dressing. Credit: Rick Stein's Australia

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Rick Stein's Australia

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Ingredients

• 4 Large uncooked tiger prawns per person
• 50 g butter, melted
• 2 small shallots, finely chopped
• ½ tbsp roughly chopped tarragon
• ½ tbsp chopped flat parsley
• 1 tsp Dijon mustard
• 1 tsp dark soy sauce
• 85 ml extra virgin olive oil
• 1½ tbsp freshly squeezed lemon juice
• 1 tsp Pernod
• Salt and freshly ground black pepper
• Lemon cheeks and bread to serve, optional

Instructions

1. Heat a barbecue plate (see Note if not using a barbecue).
2. Cut the prawns in half lengthways and clean out the intestinal tube. Place opened prawns shell side down on the barbecue.
3. While the prawns cook, stir shallots, tarragon, parsley, mustard, soy sauce, olive oil, lemon juice, Pernod and some salt and pepper in a small bowl.
4. Remove cooked prawns from barbecue. Scoop out the creamy contents of the head of the cooked prawns and any red roe with a teaspoon and add to dressing.
5. Put the prawns on plates and spoon over a little of the dressing.
6. Divide the rest of the dressing between 4 dipping saucers and serve.

 

Notes:

• If you can’t get big prawns, lobster, langoustines or crayfish will work as well.
• If you don’t have a barbecue, you can do these in a pan, or using the grill on your oven.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.