Grilled Prawns With Oregano and Lime

Grilled Prawns With Oregano and Lime

Recipe by Chef and Restauranteur, Matt Moran

ARIA Sydney

Serves 4

  • Prawns
  • 16 large (U6) king prawns, green
  • 30ml olive oil
  • Sea salt
  • Black pepper, freshly ground

  • Dressing
  • ¼ garlic clove, crushed
  • 20ml chardonnay vinegar
  • 80ml olive oil
  • 1 lemon, zest and juice
  • 2tbs oregano, roughly chopped
  • 1tbs parsley, roughly chopped
  • Sea salt
  • Black pepper, freshly ground
  • 2 limes, cut in half

Pre-heat a grill pan over a high heat.

Split each prawn down the centre of the back and open out, leaving the head and tail intact.

Drizzle the prawns with a little olive oil, season with salt and pepper then place shell side down on the grill plate.

Cook for 2min then turn over and cook for approx 1min on the flesh side.

Remove from the heat and place on a serving plate.



Place the crushed garlic, chardonnay vinegar, olive oil, lemon zest and juice in a bowl and mix together.

Add the chopped oregano, chopped parsley and season with salt and freshly ground black pepper to taste.


To serve

Spoon the dressing over the top and serve with the lime halves.