Tiger Prawns with Olive Salsa and NZ’s No. 1 Cheese
Servings 4
Prep time
15 minsCook time
5 minsTotal time
20 minsIn my Giraffe restaurant we used Mercer Cheese’s award-winning Fifty Fifty cheese, made from half sheep’s milk and half cow’s milk—hence the name. Use the biggest tiger prawns possible for this dish.
Ingredients
Method
- Preheat oven to 200°C fan grill (or heat a BBQ grill to high). Line a baking tray with baking paper.
- Butterfly and devein prawns (see notes below) and place shell-side down on prepared tray.
- In a small bowl add olives, garlic, chilli, lemon zest and juice and olive oil and mix well to combine. Spoon olive salsa onto prawns then top each prawn with cheese.
- Place tray under grill and cook prawns until the cheese is bubbling and golden. Alternatively, place prawns shell-side down on the BBQ and cook until the cheese is bubbling.
- Serve prawns with a sprinkling of parsley over the top and lemon wedges on the side.
Simon says ...
Mercer 50/50 cheese is available online from specialty food stores. If you can’t get hold of any, use your favourite cow’s milk or sheep’s milk cheese instead.
To butterfly a prawn, uncurl it with the belly side facing upwards. Using a sharp knife, cut a line through the flesh from underneath the head to the tip of the tail, making sure you don’t cut through the shell.
To devein a prawn, open it up and remove the black intestinal tract with the tip of your knife.