You can’t go past fresh seafood cooked on the barbecue. This recipe from Mozambique features classic butter and lemon.
- 2 garlic cloves
- pinch of salt
- 1 lemon
- 1 tsp chicken stock
- ¼ cup olive oil
- 4 tiger prawns
- 4 king prawns
- 2 large squid, cleaned
- 250 g butter
- 2 tbsp coriander leaves, chopped
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.
- To make the special sauce, using a large mortar and pestle, crush garlic with the pinch of salt. In a separate bowl, combine the crushed garlic, lemon juice, chicken stock and olive oil, and stir well. Set aside and prepare seafood.
- Wash the prawns, leaving the shell intact. Slice down the middle. Transfer to the special sauce along with the squid, and rest for a few minutes.
- Open the prawns and place them in a grill basket, flesh sides down. Place over a barbecue and cook for 2–3 minutes. Turn and cover with sauce. Grill for another 1–2 minutes or until cooked. Transfer to a plate.
- Arrange squid on the grill basket and cover with sauce. While it is grilling, place remaining sauce in a separate saucepan over low heat. Add butter and heat until melted. Season with more chicken stock, to taste.
- Place cooked squid on a separate plate. Drizzle the melted butter over the top of the tiger prawns, king prawns and squid. Serve with freshly chopped coriander leaves and a wedge of lime.
The Good Cooks premieres on Thursday 8 November at 8.30pm. The series airs Thursdays at 8.30pm (with an encore on Sundays at 6.30pm) on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand.