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GRILLED PRAWNS WITH ZESTY MANDARIN HERB DRESSING

  • 12-16 green king prawns, with head and tails intact
  • 1 Delite Mandarin, quartered
  • olive oil, for brushing
  • metal skewers or bamboo skewers soaked in water for 10 minutes before using
  • Steamed rice, to serve

DRESSING

  • 1 teaspoon Delite Mandarin zest
  • 60ml (1/4 cup) Delite Mandarin freshly squeezed juice
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1 garlic clove
  • 11/2 cup coriander leaves and stalks, washed well
  • 1 cup flat-leaf parsley leaves

MANDARIN CHILLI SALT

  • 2 tablespoons sea salt flakes
  • 2 teaspoons finely grated zest Delite Mandarin
  • 1/2 teaspoon dried chilli flakes

Method

To make the dressing, in a food processor, blend mandarin zest, juice, oil, salt, garlic and herbs until finely chopped. Transfer to a small serving bowl or jug. Set aside.

For the salt, rub together mandarin zest with salt in a small bowl, stir through chilli flakes. Set aside.

Pre-heat a char-grill cast iron pan or barbeque grill over high heat. Place three or four prawns on each skewer. Lightly brush oil over both sides of prawns and cut sides of mandarin. Grill prawns 3 minutes each side or until prawns are just cooked through. Place mandarin cut side down on grill for 1-2 minutes to heat through and scorch the flesh.

Serve prawns with scoop of steamed rice, grilled mandarin accompanied with dressing and salt.