Name: Grilled prawns with three sauces
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16
Ingredients: 4 kilogram green prawns in shell; 4 large_piece garlic cloves, chopped; 1/2 bunch flat-leaf parsley, chopped finely; 1/4 cup (60ml) extra-virgin olive oil; Mango salsa; 1 teaspoon vegetable oil; 1 teaspoon mustard seeds; handful curry leaves; 1 teaspoon fresh ginger, finely chopped; 2 green chillies, finely chopped; 2 medium firm mangoes, cut into 1 cm cubes; Rocket pesto; heaped 1/2 cup (60g) grated pecorino; 2 tablespoon chopped walnuts; 2 large cloves garlic; 1 bunch rocket leaves; 150 millilitre extra-virgin olive oil; Pink tartare sauce; 1/4 cup (60ml) red wine; 1 1/4 cup (300ml) store-bought mayonnaise; 1 1/2 tablespoon flat-leaf parsley, chopped finely; 1 1/2 tablespoon gherkins or cornichons, chopped; 1 1/2 tablespoon capers, chopped; 1 1/2 tablespoon french shallot, finely chopped; 1 1/2 tablespoon lemon juice

Grilled prawns with three sauces

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Serves 16

Prep

30M

Cook

10M

Total

40M

Ingredients

4 kilogram green prawns in shell

4 large_piece garlic cloves, chopped

1/2 bunch flat-leaf parsley, chopped finely

1/4 cup (60ml) extra-virgin olive oil

Mango salsa

1 teaspoon vegetable oil

1 teaspoon mustard seeds

handful curry leaves

1 teaspoon fresh ginger, finely chopped

2 green chillies, finely chopped

2 medium firm mangoes, cut into 1 cm cubes

Rocket pesto

heaped 1/2 cup (60g) grated pecorino

2 tablespoon chopped walnuts

2 large cloves garlic

1 bunch rocket leaves

150 millilitre extra-virgin olive oil

Pink tartare sauce

1/4 cup (60ml) red wine

1 1/4 cup (300ml) store-bought mayonnaise

1 1/2 tablespoon flat-leaf parsley, chopped finely

1 1/2 tablespoon gherkins or cornichons, chopped

1 1/2 tablespoon capers, chopped

1 1/2 tablespoon french shallot, finely chopped

1 1/2 tablespoon lemon juice

Method

1.To make mango salsa, heat oil in a frypan. Add mustard seeds and curry leaves. As seeds start to pop, stir in ginger and chilli. Cook for 1-2mins, then stir in mango. Remove from heat and set aside to cool. Check seasoning before serving. Makes 2 1/2 cups

2.To make rocket pesto, combine pecorino, walnuts, garlic and rocket in a food processor. Season with salt and pepper and whiz until nearly smooth. With motor running, add oil and whiz until mixture resembles a loose paste. Makes about 1 1/2 cups

3.To make pink tartare sauce, simmer wine in small saucepan over moderate heat until reduced to 1 tbsp, about 1min. set aside to cool. Place remaining ingredients in a bowl, mix well, then stir in wine. Makes 2 cups

4.To cook prawns, preheat a barbecue or chargrill to moderately high. Toss prawns in a large bowl with garlic, parsley and oil. Cook in batches until they change colour and are cooked through, about 4-5mins.

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