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.