Home / Essays / 2016 / February / S02E02 The one with the grilled prawns

S02E02 The one with the grilled prawns

We continue the saga with the following recipe from "The one with 5 steaks and an eggplant". I won't talk much on this one. I promise! Cross my buns and hope to die! Today's recipe is Grilled Prawns! Dip those bad boys in garlic mayo and lick your fingers, honey! Let's get dirty!

You don't need much, you don't even need to know much for this one! You need to have a willingness to get freaky with it and a love for le prawn. Hm, le prawn kinda sounds like Lebron, just less succesful in the basketball world. Anyway, if you checked both those boxes, get on that horse, baby! Let's ride! In the spirit of adventure, I decided to keep the prawns whole: coat, heads and all! Not for the faint-hearted, though!

Things and stuff:

  • a grill/a grilling pan
  • a big bowl

It was this big:

  • 1 kg of prawns

It took this long:

  • aprox. 20 min.

Ingredients:

The Process:

Le Rosemary Salt

One and only step: Rosemary, lemon peel (without the white stuff) and salt. Blitz, baby, blitz!

Taa-daaaaa:

Le Chilli Oil:

One and only step: Just mix olive oil with chilli flakes.

Le Garlic Mayo:

Step 1: You put the egg gently at the bottom of an immersion blender bowl/thing.

Step 2: You sprinkle some salt and squeeze some lemon juice on it. 

Step 3: Then slowly lower the immersion blender enveloping the yolk.

Step 4: Pour a bunch of sunflower oil. This is the lubricant for your love mayo. Keep the blender perfectly still (very important to keep it still at this stage) and turn it on to low. Almost immediatly you should see streams of mayo forming underneath the oil. 

Step 5: Turn the blender to high and keep going until you stop seeing any changes. Start moving the blender up and down and tilting it slightly to the side to get more lube/oil into the mix.Keep doing this until it's all mayo. I think we've all learned a lot from this.

Le Prawns

Step 1:  Take your big ass bowl of choice, fill it with prawns, throw the rosemary salt and the chilli oil all over it and then mix until every prawn is lusciously coated in  goodness.

Step 2: Put your grill pan on the hot hot flame and let it get hot. Then get the prawns in there and watch the smoky madness begin.

Step 3: Uhm, you're done. Repeat until the prawns come to an end.

Yes, that's a whole lotta' prawn lovin' goin' on!

Dip it, swirl, lift it, babe! Aaaah, it's coming right at you! Open wide!

This is the end my friends, we truly thought the prawns would never end.

Feedback:

Easy to make, hard to eat. It's dirty work and you're left with fingers that smell of prawns forever. Well, a day or so, but seems like forever. It's quite therapeutic to eat something so damn slowly. It's a good lesson in patience, and I always need one of those. What really felt wrong was eating this in Dublin weather. Clearly, my ass should have been on a sandy beach, waves in my ears, sun in my eyes, prawns in my mouth. That's just how it should be.  

Peace out, lovelies! Until the next one, happy eating!