serves
2
prep
15 minutes
cook
10 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 2 garlic cloves
- pinch of salt
- 1 lemon
- 1 tsp chicken stock
- ¼ cup olive oil
- 4 tiger prawns
- 4 king prawns
- 2 large squid, cleaned
- 250 g butter
- 2 tbsp coriander leaves, chopped
Instructions
- To make the special sauce, using a large mortar and pestle, crush garlic with the pinch of salt. In a separate bowl, combine the crushed garlic, lemon juice, chicken stock and olive oil, and stir well. Set aside and prepare seafood.
- Wash the prawns, leaving the shell intact. Slice down the middle. Transfer to the special sauce along with the squid, and rest for a few minutes.
- Open the prawns and place them in a grill basket, flesh sides down. Place over a barbecue and cook for 2–3 minutes. Turn and cover with sauce. Grill for another 1–2 minutes or until cooked. Transfer to a plate.
- Arrange squid on the grill basket and cover with sauce. While it is grilling, place remaining sauce in a separate saucepan over low heat. Add butter and heat until melted. Season with more chicken stock, to taste.
- Place cooked squid on a separate plate. Drizzle the melted butter over the top of the tiger prawns, king prawns and squid. Serve with freshly chopped coriander leaves and a wedge of lime.
premieres on Thursday 8 November at 8.30pm. The series airs Thursdays at 8.30pm (with an encore on Sundays at 6.30pm) on SBS Food (Channel 33). After they air, episodes will stream at .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
