Recipe by Matt Moran – Chef and Restaurateur
Restaurants – ARIA Sydney, Chiswick, Chophouse, Barangaroo House, North Bondi Fish, Opera Bar, Opera Kitchen, Riverbar Kitchen Brisbane
Serves 4
Prawns
16 large (U6) king prawns, green
30ml olive oil
Sea salt
Black pepper, freshly ground
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.
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
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.