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About the Recipe:
It is so easy to butterfly a prawn, but when you do it, it just makes the prawn so much better. I don’t know if it is because it becomes heart shaped and gives it more height, or if it is because it gets more crispy as it hits the grill…
Ingredients:
16 jumbo prawns, peeled and headless
Marinade:
*prawns must marinate for about two hours
1 inch stick of ginger, grated
2 cloves of garlic, grated
Juice of two limes
1 tbsp honey
3 tbsp coconut aminos (or soy if tolerant)
½ tsp salt
4 tbsp sesame oil
Carrot Miso Sauce
Ingredients:
1 large carrot, roughly chopped
1 shallot, roughly chopped
2 cloves of garlic
1 tbsp honey
3 tbsp white miso
2 tbsp rice wine vinegar
4 tbsp coconut aminos (or soy if tolerant)
½ bunch of coriander
Juice of two limes
5 tbsp sesame oil
A few tbsp of water to loosen
Carrot Miso Sauce
Method:
Put all the ingredients into a bullet/blender. Blend until smooth. Loosen with water until desired consistency.
Prawn Method:
Butterfly the prawns by taking a sharp knife and cutting from the top head cavity down the back line and through, all the down to the tail, but leaving about an inch left at the bottom so the prawn stays together. Prepare the marinade by putting everything into a blender and mixing well. Marinate prawns at least one hour, two if possible.
Preheat the grill in your oven to 225 C or highest setting. Prepare a baking sheet. Remove the prawns from the marinade and dry pat with paper towels. Place onto baking sheet. Place under the grill for about 7 to 8 minutes until the prawns have turned pink and have started to curl into ‘butterflies’. Remove from the heat and cool down with a liberal splash of sesame oil. Serve with carrot miso sauce.