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.
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
8 large (u10) whole, green Carnarvon tiger prawns, split down the back and de-veined
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.