Ingredients
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
Instructions
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.
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.
