Rick’s BBQ Tiger Prawns with a Pernod and olive oil dressing

This recipe comes from Rick’s new series, Rick Stein’s Australia. Find out more here.

Ingredients for BBQ tiger prawns recipe

SERVES 4

• 4 Large uncooked tiger prawns per person
• 2 small shallots, finely chopped
• ½ tbsp roughly chopped tarragon
• ½ tbsp chopped flat parsley
• 1 tsp Dijon mustard
• 1 tsp dark soy sauce
• 85 ml extra virgin olive oil
• 1.5 tbsp freshly squeezed lemon juice
• 1 tsp Pernod
• 50 g butter, melted
• Salt and freshly ground black pepper

How to make Rick’s BBQ tiger prawns recipe

1. Cook the prawns on the BBQ & Season
2. Cut the prawns in half lengthways and scoop out the creamy contents of the head and any red roe with a teaspoon.
3. Stir in the shallots, tarragon, parsley, mustard and soy sauce, olive oil, lemon juice, Pernod, salt & pepper in a small bowl
4. Put the prawns on plates and spoon over a little of the dressing.
5. Divide the rest of the dressing between 4 dipping saucers and serve.

Notes: If you don’t have a BBQ, you can do these in a pan, or using the grill on your oven. If you can’t get big prawns like this, lobster, langoustines or crayfish will work as well.

Happy cooking