Lauded for their size and vivid colour, wild Carabineros need very little to enhance their rich flavour. This simple recipe is a great way to enjoy them either as a starter or a main course. The herb crumb coating gives a lovely crisp texture and protects the prawns from drying out when grilled.
It serves two but can easily be increased as required. We would suggest allowing 2 whole prawns per person for a starter and 3-4 for a main course.
|2 - As a light starter
50g fresh breadcrumbs
2 tablespoons of finely chopped flat-leaf parsley leaves
1 tablespoon of fresh finely chopped chervil
1/2 garlic clove, peeled and grated
Finely grated zest of 1 lemon
2 tablespoons extra virgin olive oil, plus extra to drizzle
4 large Carabineros
Lemon wedges, to serve
SHOP INGREDIENTS BELOW & HERE
First prepare the prawns. One by one, place the prawn on its back with its legs uppermost. Holding it between your forefinger and thumb use a sharp knife to slice them in half lengthways including the head and tail. The contents of the head are considered a delicacy, so there is no need to remove them. However, the dark intestine which runs along the back of the prawn should be removed. Lay the prawns flat, cut side up, on the oven tray and place in the fridge until ready to cook.
Turn on your oven grill to medium-high. You will need a flat heavy-based oven tray or grill pan that fits underneath the grill.
Place the breadcrumbs, parsley, chervil, garlic, lemon zest, olive oil and a pinch of salt in a food processor and whiz for 6-10 seconds until combined.
Remove the tray from the fridge and top each prawn with a little of the breadcrumb mixture. Press gently with your hands to ensure the coating adheres to the prawn halves. Drizzle a little more olive oil on top, then grill for 3-4 minutes. The grilling time is approximate as ovens vary, but once under the grill do watch the prawns closely to avoid the crumbs burning. The crumb coating should be crisp and golden and the prawns juicy and opaque underneath.
Serve hot with lemon wedges.