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Grilled prawns with macadamia, lime and peach

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Grilled prawns with macadamia, lime and peach.
Grilled prawns with macadamia, lime and peach.Marina Oliphant
easyTime:< 30 minsServes:6

The sweet, sour and salty flavours of this prawn recipe are a perfect addition to the summer barbecue. If you don't eat prawns you could replace them with scallops or salmon.

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Ingredients

  • 24 large Australian prawns

  • 3 ripe yellow peaches

  • 4 tbsp lime juice

  • 1 tbsp fish sauce

  • 1 red chilli, deseeded and finely diced

  • 10 mint leaves, chopped

  • 1 tbsp chopped chives

  • 70g macadamia nuts, toasted

  • Watercress sprigs

Method

  1. Peel the prawns, leaving the head and tail intact, and remove the line from the back of the prawn with a knife.

    Dice the peaches into 1-centimetre pieces and place in a bowl with the lime juice, fish sauce, chilli and herbs. Chop the macadamia nuts roughly and add to the peach mixture.

    Place the prawns on a pre-heated grill and cook for about 3 minutes on each side. Place 4 prawns on a serving plate, randomly place watercress sprigs around the prawns, then spoon small amounts of the peach mixture over the prawns. Serve immediately.

     

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Original URL: https://www.smh.com.au/goodfood/recipes/grilled-prawns-with-macadamia-lime-and-peach-20140114-30rtx.html