Ingredients
| 8 whole raw king prawns, shell on | |
| sea salt | |
| 1 teaspoon candied orange (see recipe) | |
| 1 teaspoon chopped chives | |
| 100ml mascarpone (see recipe for lime-vanilla mascarpone or use shop-bought mascarpone) | |
| LIME-VANILLA MASCARPONE makes about 800 ml / prep 10 mins plus overnight setting time & 24 hrs draining time / cook 5 mins | |
| 2 limes, zested and juiced | |
| 1 litre cream | |
| 1 vanilla bean | |
| 1 teaspoon citric acid | |
| CANDIED ORANGE prep 10 mins plus cooling time / cook 2 hrs 40 mins | |
| peel of 1 orange, pith removed | |
| 100g sugar | |
| 100ml water |
You could buy mascarpone, but I have included a recipe should you wish to make your own.
View the recipe collection here
Instructions
| 1. | Butterfly the prawns by splitting them down the middle on the underside. |
| 2. | Season with salt then start to char grill them on a low heat on the bars of a barbecue shell-side down. You can also do this under a grill, shell-side down. |
| 3. | Add the candied orange and chopped chives to the mascarpone, bring to a gentle simmer and cook until fragrant, about 2 minutes. |
| 4. | Remove from the heat. Baste the prawns with this as they cook, cooking until the meat turns opaque, about 4 minutes. |
| 5. | Turn the prawns over to flesh-side down and give them a quick flash, about 20 seconds, to give them a bit of char before pulling them off to rest. |
| 6. | Baste with more mascarpone and serve. |
| 7. | LIME-VANILLA MASCARPONE |
| 8. | Bring the lime zest, cream and vanilla bean to a rolling boil for 4 minutes exactly, until the cream separates. |
| 9. | Add the lime juice and citric acid and bring the cream back to the boil. |
| 10. | Simmer for 1 minute exactly and remove from the heat. |
| 11. | Pour through a fine sieve and place in the fridge overnight until it begins to set. |
| 12. | Line a sieve with a muslin cloth and place it over a deep bowl. |
| 13. | Pour in the cream, cover with plastic wrap and let stand for 24 hours. |
| 14. | Scoop the mascarpone from the muslin into a container and refrigerate. |
| 15. | This makes more than you need but it will last for 10 days in the fridge. |
| 16. | CANDIED ORANGE |
| 17. | Finely slice the orange peel, put into a small pot and cover with cold water. |
| 18. | Bring to the boil then strain the peel through a fine sieve, discarding the water. |
| 19. | Put the peel back into the pot, cover again with cold water and repeat the boiling/ straining process three more times to remove any bitterness from the orange. |
| 20. | Bring the sugar and water to the boil in a small saucepan and simmer for 2 minutes. |
| 21. | Add the peel and bring back to the boil for 1 minute. |
| 22. | Remove it from the heat and allow the peel to cool in the syrup. |
| 23. | Drain off the syrup and set to one side – you don’t need to use it for this recipe but don’t throw it out as it’s great for making cocktails. |
| 24. | Spread the peel out on a piece of non-stick paper and place into a low oven to dry out, which can take a couple of hours. |
| 25. | Once the peel is dry, keep it in an airtight container. |
Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain