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Grilled Gremolata Prawns in Prawn Broth

SERVES: 6 • TOTAL TIME: 40 MINUTES

Ingredients:

For the Gremolata:

  • ½ bunch flat leaf parsley, very finely chopped

  • 1 garlic clove, finely minced

  • Zest of ½ lemon

  • 1 tsp lemon juice

  • ¼ cup olive oil

  • Pinch of salt


For the Prawn Broth:

  • 30 prawn heads (you can use standard sized prawn heads)

  • 2 tbsp olive oil

  • 1 centimetre piece of ginger, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 chillies, seeds removed and finely chopped

  • 1 litre boiling water

  • ½ tsp salt


For the Prawns:

  • 12 jumbo green prawns

  • 3 red onions, peeled and sliced into ½ centimetre rounds

Directions:

  1. Make the gremolata by placing parsley, garlic, and lemon zest and juice in a bowl. Add olive oil and stir to combine. Set aside.

  2. Make the prawn broth by heating oil in a large frying pan over medium-high heat. Add ginger, garlic and chilli and cook for 2 minutes.

  3. Add prawn heads and toss well to mix with other ingredients. Cook for 2 minutes, then add boiling water and salt. Reduce heat to low and let simmer for 10 minutes.

  4. Remove prawn heads and discard. Leave broth to simmer for a further 2 minutes, then remove from heat and pass through a fine sieve, discarding any solids. Place broth in a clean saucepan and keep warm over a very low heat while you cook the prawns.

  5. Prepare prawns by peeling, deveining, and removing the heads, leaving the tail intact. Heat a grill pan over high heat and add olive oil. Add onions and cook for 2 minutes per side or until softened but still holding their shape. Remove from heat and set aside to keep warm. Add prawns to pan and cook for 2 minutes per side.

  6. To assemble dish, spoon some broth into the bottom of bowls, add onion slices and prawns and top with gremolata. Serve immediately.

This recipe is featured in The BARN Magazine 2023:


Download Recipe Here:

Grilled Gremolata Prawns in Prawn Broth
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