Barbecue prawns, tarama and fermented chilli
You can’t go wrong with prawns on the barbecue at Christmas, especially when they’re humming with a little heat.
serves 6
100g long red chillies, blitzed in a food processor
until finely chopped
¼ tsp salt
1 cup rice bran or other neutral oil
50g tarama caviar
3 slices white sourdough, crusts removed
1 clove garlic, grated
zest and juice of a lemon
¼ cup olive oil
12 large whole prawns, shells removed
chopped flat leaf parsley, to serve
lemon wedges, to serve
Ideally, start the fermented chilli oil a week beforehand. Combine chilli and salt in a container and allow to sit for 4 or 5 days in the refrigerator, uncovered. Tip chilli and salt into a small saucepan with the oil. Cook over low heat for 1-1.5 hours, stirring occasionally, or until chillies are very soft and oil is bright red. Allow to cool overnight.
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To make the tarama, combine caviar, sourdough, garlic, lemon zest and juice, ¼ cup olive oil and a pinch of salt in a food processor. Blitz until smooth.
Toss prawns with 2 tbsp of the fermented chilli oil. Pan fry or barbecue until golden and just cooked.
To serve, spread tarama on a big serving plate or individual plates, drizzled with more fermented chilli, top with prawns and garnish with parsley and lemon wedges.
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