These prawns make a special starter. At Giraffe we use Mercer Cheese’s 2017 award-winning “Fifty Fifty” cheese, made from half sheep’s milk and half cow’s milk — hence the name. Find the biggest tiger prawns possible for this dish.
Ingredients
| 4 large | Tiger prawns (Main) |
| ¼ cup | Pitted black olives (Main) |
| 1 | Garlic clove, peeled |
| 1 small | Red chilli, deseeded |
| 1 | Lemon, use the juice and zest |
| 1 Tbsp | Extra virgin olive oil |
| 50 g | Fifty fifty cheese, grated, available from specialty stores. If you can't find this, try using manchego (Main) |
To serve
| 1 sprinkle | Fresh italian parsley, finely chopped |
| 4 | Lemon wedges |
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Directions
- Set oven to 200C fan grill or heat up your barbecue. Butterfly the prawns and put on a baking tray lined with baking paper.
- Finely chop the olives, garlic and chilli. To the olive mix add the lemon juice and zest and olive oil and mix to combine.
- Spoon the olive mix on the prawns and top with the grated cheese.
- Place the tray under the grill and cook till the cheese is bubbling and golden.
- Alternatively place the prawns shell down on the barbecue and cook till the cheese is bubbling.
- Serve with a sprinkling of parsley over top of the prawn and a lemon wedge.
Follow your prawn starter with Simon's
