Grilled Gremolata Prawns in Prawn Broth
SERVES: 6 • TOTAL TIME: 40 MINUTES
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
Make the gremolata by placing parsley, garlic, and lemon zest and juice in a bowl. Add olive oil and stir to combine. Set aside.
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.
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.
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.
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.
To assemble dish, spoon some broth into the bottom of bowls, add onion slices and prawns and top with gremolata. Serve immediately.