Grilled Shark Bay tiger prawns with Carnarvon red pepper salsa by Russell Blaikie

Get a taste of this great dish from Must Wine Bar’s Russell Blaikie, featuring tasty Tiger Prawns from Shark Bay and produce from Canarvon, a combination of great WA flavours.

Serves 4

Cooking tip: Be careful to ensure prawns are slightly undercooked, as they will keep cooking after they have been removed from heat. Image Credit: Stefan Gosatti

Ingredients

8 large (u10) whole, green Carnarvon tiger prawns, split down the back and de-veined
1 Carnarvon red capsicum, roasted and peeled
½ shallot, finely diced
1 lemon, segmented, cut into cubes
2 tsp lemon juice
2 tbsp extra virgin olive oil
Aleppo pepper, or chilli flakes
Oil
Salt and pepper

Methods

Salsa
1. Cut roasted peppers into 1.5cm dice, place into bowl with shallot, lemon segment cubes, lemon juice, olive oil and a sprinkle of salt and pepper, reserve.

Prawns
1. Heat barbecue to medium-high.

2. Brush split prawns with oil, season with salt and pepper and place cut side down on char section, cooking for approximately 2 minutes until charred and part-cooked.

3. Flip prawns over and cook on shell side for another 1 to 11/2 minutes, until prawns are almost cooked through. Be careful to ensure prawns are slightly undercooked, as they will keep cooking after they have been removed from heat.

To serve

  1. Place prawns onto serving plate, sprinkle with salsa, a little extra olive oil and a sprinkle of Aleppo pepper, serve warm with a glass of Great Southern Riesling.

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