12 large green Spencer Gulf King Prawns
½ handful sage
½ handful oregano
½ handful coriander
1 small knob ginger
1 clove garlic
2 dried long red chillies
Zest of 1 lemon, plus the juice
125ml extra virgin olive oil
Chiffonnade of parsley, to serve
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.
Split the prawns in half and remove the intestinal tract. Set aside in refrigerator until ready to marinate.
Preheat oven to 250°C.
Finely chop all the herbs, ginger, garlic, chilli and lemon zest, and place in a bowl. Add the olive oil, and season with salt and pepper. Brush the marinade on the cut side of the prawns and place on a baking tray, marinade-side up.
Cook the prawns in pre-heated oven for about 5 minutes. Alternatively, cook on a preheated barbecue or charcoal kettle barbecue. (Cook by pressing the prawns to caramelise the flesh.)
Squeeze with the lemon juice, season with salt and pepper. Serve with a lemon wedge, extra virgin olive oil and parsley.