How to re-create this recipe:
- 4 Whole Tiger Prawns
- 1 Lemon cut into segments
- 3 garlic cloves (finely grated)
- 2 Tbsp’s of finely chopped Tarragon
- 2 Tbsp’s of finely chopped Flat Leaf Italian Parsley
- 2 Tbsp’s of finely chopped Chives
- 1 Tbsp of Fresh Thyme
- 2 Tbsp of White Wine Vinegar
- 1 Cup of Extra Virgin Olive Oil
- Salt and Black Pepper to taste
Putting it together:
- Make your Persillade first by grating your garlic cloves and finely chopping all your herbs and putting them in a small round bowl. Add your White Wine Vinegar and whisk in your Olive Oil. Add salt and black pepper to taste.
- Next, you will prep your Tiger Prawns by de-veining them and butterflying them. But first cut off all the legs using a sharp pair of kitchen scissors. On a large cutting board, cut the heads off the Prawns. Rest your hand on the Prawn to flatten it out a little and using a sharp pairing knife or serrated knife, run your knife down the backside and middle of the Prawn.
- As soon as you do this you should be able to pull apart the flesh a little. Using your pairing knife take the vein out of the Prawn. Proceed to do this with all your Prawns and give them a good rinse afterwards to make sure you rinsed out all the impurities from within the cavity. Pre-heat a grill pan on medium/high heat.
- Dry them off with some paper towels and using a spoon, spoon about 2 Tbsp’s of the Persillade mixture inside the butterflied Prawn, making sure to coat between the flesh and the shell if the shell has pulled apart from the flesh a little.
- Grill the Prawns on each side for 3-4 minutes. They will turn bright pink when they are ready.
Nourishment for your body: Prawns are a rich source of Selenium, an antioxidant responsible for maintaining healthy cells. They also contain zinc and are found to strengthen your bone health
Tips when cooking: If your guests are not too skittish you can keep the heads on the Prawns. Keeping the heads on them while cooking can add great flavor. Persillade is a French Herb Mixture that can be stored in the fridge for months. You can add it as a marinade to any type of meat or fish you make. You can also use it to flavor soups, roasted vegetables and potatoes. The sky’s the limit! If your prawns are very large and the flesh does not seem cooked all the way through, you can place them in a 400 degree oven for 5 minutes and the flesh should be opaque and fully cooked through by then.