Tony Hart’s perfect Spring Grilled Spencer Gulf Prawns

Executive Chef Tony Hart’s Split Grilled Spencer Gulf Prawns with feta, peas and minted vinaigrette, the perfect Spring recipe!

Serves 4

INGREDIENTS

  • 6 x  16/20 prawns
  • 100 grams feta
  • 100 grams fresh peas
  • Pea tendril garnish
  • Vinaigrette
  • 30 ml Champagne vinegar
  • 60 ml vegetable oil
  • 1 tsp dujon mustard
  • 2 tbsp mint chopped
  • 1 tsp honey

METHOD

  • Combine all the vinaigrette ingredients and set aside,
  • Split the prawns and clean , season with salt

TO ASSEMBLE

  • Lightly oil the prawns and grill until lightly caramalised (roughly 1-2 minutes), turn and cook for a further 30 seconds
  • Blanch the peas in well salted boiling water, toss with the crumbled feta and then season
  • Place in the centre of a bowl and top with the 3 halved prawns, drizzle over some dressing and garnish with the tendrils

 

To enjoy more of our Executive Chef Tony Hart’s delicious creations, join us in either Riverside Restaurant or Shiki.