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Wild grilled prawns with charred chilli dressing and crispy cashews

Prep time
15 mins
Cooking Time
15 mins
Serves
4
Wild grilled prawns with charred chilli dressing and crispy cashews
  • 24 Large MSC-certified Green/Raw Banana Prawns (Look for the MSC blue fish tick label)
  • 10 coriander sprigs to serve 
  • 1 lime to serve 
  • Sea salt and pepper to taste

Crispy cashews

  • 1/3 cup light olive oil
  • 3 cloves garlic, thinly sliced
  • ½ cup raw cashews
  • ½ teaspoon Chinese 5-spice powder 

Charred chilli dressing

  • 1 tablespoon fresh ginger, julienne
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon sesame me oil
  • 2 long red chillies
  • 2 green spring onions

When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick

Banana prawns left whole with the shell on, grilled & served with charred chilli-spring onion dressing, fried peanuts, coriander & lime.

  1. For the crispy cashews, heat the oil in a small frying pan over medium heat. Add cashews and fry for 2-3 minutes or until golden and crispy. Remove from the oil with a slotted spoon and drain on kitchen paper.
  2.  Place the same pan with oil back onto medium heat and add the sliced garlic. Fry for 2 minutes or until light golden brown. Remove the garlic with a slotted spoon and reserve the oil in the pan. Drain on kitchen paper to remove any excess oil. Toss the cashews and garlic with a pinch of sea salt and five-spice powder to coat. Set aside.
  3. Place the ginger into a heat-proof bowl and pour over the reserved hot oil used for the cashews and garlic. Once the oil has stopped bubbling, add soy, vinegar, maple syrup and sesame oil.
  4. Heat a grill pan over medium-high heat. Toss the chillies and spring onions in a little oil, then grill for 3-4 minutes or until slightly charred and softened. Remove from the pan and chop into chunky dice, then stir through the ginger sauce and set aside.
  5. Remove the heads from the prawns and devein. Season the prawns with a little salt and pepper and drizzle with a little oil. Grill the prawns in a pan or on the BBQ in two batches for 1-2 minutes on each side or until just cooked.
  6. Arrange the prawns onto a serving plate and spoon over some charred chilli dressing. Garnish with the crispy cashew mixture, coriander sprigs and lime wedges before serving.

Watch the recipe video >

Ingredients

Method

  • 24 Large MSC-certified Green/Raw Banana Prawns (Look for the MSC blue fish tick label)
  • 10 coriander sprigs to serve 
  • 1 lime to serve 
  • Sea salt and pepper to taste

Crispy cashews

  • 1/3 cup light olive oil
  • 3 cloves garlic, thinly sliced
  • ½ cup raw cashews
  • ½ teaspoon Chinese 5-spice powder 

Charred chilli dressing

  • 1 tablespoon fresh ginger, julienne
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons maple syrup
  • 1 teaspoon sesame me oil
  • 2 long red chillies
  • 2 green spring onions

When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick

Banana prawns left whole with the shell on, grilled & served with charred chilli-spring onion dressing, fried peanuts, coriander & lime.

  1. For the crispy cashews, heat the oil in a small frying pan over medium heat. Add cashews and fry for 2-3 minutes or until golden and crispy. Remove from the oil with a slotted spoon and drain on kitchen paper.
  2.  Place the same pan with oil back onto medium heat and add the sliced garlic. Fry for 2 minutes or until light golden brown. Remove the garlic with a slotted spoon and reserve the oil in the pan. Drain on kitchen paper to remove any excess oil. Toss the cashews and garlic with a pinch of sea salt and five-spice powder to coat. Set aside.
  3. Place the ginger into a heat-proof bowl and pour over the reserved hot oil used for the cashews and garlic. Once the oil has stopped bubbling, add soy, vinegar, maple syrup and sesame oil.
  4. Heat a grill pan over medium-high heat. Toss the chillies and spring onions in a little oil, then grill for 3-4 minutes or until slightly charred and softened. Remove from the pan and chop into chunky dice, then stir through the ginger sauce and set aside.
  5. Remove the heads from the prawns and devein. Season the prawns with a little salt and pepper and drizzle with a little oil. Grill the prawns in a pan or on the BBQ in two batches for 1-2 minutes on each side or until just cooked.
  6. Arrange the prawns onto a serving plate and spoon over some charred chilli dressing. Garnish with the crispy cashew mixture, coriander sprigs and lime wedges before serving.

Watch the recipe video >

Peel the difference this Christmas

From sustainable wild-caught seafood to tasty chefs’ recipes, this Christmas, peel the difference by choosing MSC-certified sustainable seafood.

Peel the difference this Christmas