Prawn 2 Ways: Soy Sauce-Grilled Prawn with Spinach Salad and New-Style Scampi

  • For Base:
  • 1/4 cup soy sauce
  • 2 limes, juiced
  • 2 teaspoons honey
  • 2-inch piece fresh ginger, finely grated
  • 4 cloves garlic, finely chopped
  • 1/4 cup canola oil, plus more for brushing
  • For Soy Sauce-Grilled prawn with Spinach Salad:
  • 12 ounces large (21-24) prawn, peeled, tail-on, and deveined
  • 1/2 recipe base
  • Salt and freshly ground black pepper
  • For Spinach Salad:
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons canola oil
  • 1 tablespoon toasted sesame oil
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped fresh coriander seeds leaves
  • 8 ounces baby spinach
  • 1/2 cup chopped salted peanuts
  • For New Style Scampi:
  • 1 stick unsalted butter, softened
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 recipe base
  • 2 limes
  • Canola oil, for brushing
  • 12 ounces large (21-24) prawn, peeled, tail-on, and deveined
  • Salt and freshly ground black pepper
  • 1/4 cup chopped coriander seeds leaves
For Soy-Sauce Grilled prawn:
Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the prawn to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.

While the prawn marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and coriander seeds in a small bowl.

Heat the grill to high. Remove the prawn from the marinade, brush with canola oil, and season with salt and pepper. Skewer the prawn and grill for 2 to 3 minutes per side, until just cooked through.

Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange prawn around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and prawn.

For the New-Style Scampi:
Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter.

Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.

Skewer the remaining prawn, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the prawn from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the coriander seeds over the top, and arrange the grilled limes around the prawn.

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