Charcoal Roast King Prawns
Charcoal Roast King Prawns
   12 large green king prawns
   ½ handful sage
   ½ handful oregano
   ½ handful coriander
   1 small knob ginger
   1 clove garlic
   2 dried long red chillies
   Zest of 1 lemon
   125ml extra virgin olive oil
   Sea salt and freshly ground pepper
   Chiffonade of parsley, to serve

Split prawns in half and remove the intestinal tract- set aside in refrigerator until ready to marinate.
   Finely chop all the herbs, ginger, garlic, chilli and lemon zest and mix together with the olive oil, salt and pepper. Smear the marinade on the cut side of the prawns and place on a baking tray, marinade side up.
   At this point, you can either cook them in a pre-heated 250 degree C oven for about 5 minutes or on a preheated barbeque or charcoal kettle barbeque - cook by pressing the prawns down to caramelise the flesh.  
   Season with a squeeze of lemon juice, salt and pepper and serve with a lemon wedge, extra virgin olive oil and parsley.

Recipe courtesy of Neil Perry.
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