Ramp Pesto with Seared Chicken, Radish and Bread Salad
You can add garlic or cheese to this pesto if you like, but don’t let not having those things preven...
24 large raw king prawns, peeled and deveined, tails left intact
185mL Asian marinade (see below)
Green salad, to serve
70mL grapeseed oil
1 Tbs sesame oil
1cm piece ginger, finely chopped
1 garlic clove, crushed
1 Tbs oyster sauce
2 Tbs kecap manis
1 Tbs fish sauce
Red chilli, finely chopped, to taste (optional)
Makes 1 cup.
Put the grapeseed and sesame oils, ginger, garlic, oyster sauce, kecap manis, fish sauce and chilli into a bowl. Stir to combine and use as required. *Asian marinade can be stored, covered, in the refrigerator for up to 2 days.
Marinate prawns for 1 minute before cooking, then chargrill on a preheated barbeque plate over high heat for 2 minutes on each side, or until the prawns turn pink and start to curl.
Serve the prawns with a green salad.
Note: you can also cook the prawns in a wok over high heat, tossing for 2 minutes, or until they turn pink and start to curl.
Recipe provided by FINS