Monday, December 05, 2005

Grilled Prawns Sunday 4th Dec 05

Last night I cooked up some prawns from my 'Slice of Port Douglas' Cookbook, it is full of yummy recipes form local restaurants, This one was quite easy to make & quite yummy though if I did it again I would probably only serve as an entree

Grilled Prawn Skewers with lemon myrtle and mango dressing and Jasmine Rice Pilaf - From Ilios bar & restaurant

16 leader prawns or large tiger prawns
4 leaves of fresh lemon myrtle of kafir lime leaves julienned
1 lemon, zested & juiced
1 tsp cracked black pepper
100mls vegetable oil


4 mango cheeks, fresh or frozen (prefer just under ripe)
1 tbspn lemon myrtle oil
2 tbspns virgin olive oil
1 tbspn lemon juice (omit if mango not ripe)

Jasmine Rice Pilaf

1 onion, finely chopped
2 cloves garlic finely chopped
1 tbspn oil
1 cup jasmine rice
2 cups water of good quality fish stock
salt & pepper to taste

Peel prawns, leaving heads & tails intact then thread onto skewers (I cheated & used peeled prawns & didnt skewer). Combine lemon myrtle, lemon zest & juice, pepper & oil & pour over prawns. Refrigerate & marinate for at least 2 hours.

To make the dressing place all ingredients into food processor & pulse until mixture has a thick consistency

To make the pilaf, place onion, garlic & oil in a baking tray & cook over medium heat until onion soft. Add rice & continue to stir allowing the heat to evenly disperse. Add the water or stock then bring to the boil. Cover with foil & place in preheated oven at 200c for 20 minutes or until cooked. Remove foil & season with salt & pepper, running a fork through

Chargrill prawns on hot grill for approx 1 minute each side until cooked

Pretty easy stuff!

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