Marcello Segalina of Jetty Bar & Eats presents his perfect grilled starter for a festive table, with a punchy, herb-flecked sauce bolstered by garlic and anchovies bringing edge to juicy grilled Skull Island prawns.
8 Skull Island tiger prawns, butterflied and cleaned
Extra-virgin olive oil, for drizzling
200g coriander, plus extra coriander leaves to serve
30g flat-leaf parsley
8g green chilli, roughly chopped, plus extra sliced chilli to serve
300ml extra-virgin olive oil
8g peeled garlic cloves (about 2 small cloves)
12ml (about 2 teaspoons) white wine vinegar
8g anchovies in oil, drained
For the mojo verde, Wash the parsley and coriander in cold water and remove excess water with a clean tea towel. With a sharp knife, roughly chop the herbs, the garlic and the chilli. Combine all ingredients in a blender or a food processor and blend until everything is finely chopped and combined. Don’t blend the herbs for too long otherwise the blades of the blender will generate heat and turn the sauce into a brownish looking sauce instead of a bright green colour. Season to taste with salt. Transfer sauce to an airtight container and chill until ready to serve. Mojo verde will keep in the fridge for a week.
Heat a char-grill pan or barbecue to high heat. Drizzle prawns with oil, scatter with a pinch of salt and grill, flesh-down, for 1-2 minutes or until the flesh is just cooked.
To serve, drizzle some mojo verde on a platter, top with prawns, drizzle with more mojo verde and top with extra coriander and chilli.
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