I picked up live spot prawns from Skipper Otto last night.
Rachael took off their heads and I peeled the rest of them. I made two sauces for them, to be used raw and to baste on the BBQ.
One was cilantro, olive oil, lemon juice, garlic, salt, fresh jalapeño, and maple syrup and was the fan favourite.
The other was cilantro, ginger, Pho Japoli chili oil, toasted sesame oil, and soy sauce. This was initially too spicy, so I added sweetness and mellowed it out with ketchup.
I BBQ’d some of the heads and have the rest of the shells and heads set aside to make a prawn stock.
The chili cilantro ginger sauce went well with the heavier flavours of crunchy prawn heads