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
1 teaspoon Delite Mandarin zest
60ml (¼ cup) Delite Mandarin freshly squeezed juice
60ml (¼ cup) extra virgin olive oil
1/4 teaspoon sea salt
1 garlic clove
1½ cup coriander leaves and stalks, washed well
1 cup flat-leaf parsley leaves
MANDARIN CHILLI SALT
2 tablespoons sea salt
2 teaspoons finely grated zest Delite Mandarin
½ teaspoon dried chili flakes
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 chili 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 a scoop of steamed rice, grilled mandarin accompanied with dressing and salt.