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Grilled Lime & Macadamia King Prawn Pasta

WITH Macadamia Oil

Grilled Lime & Macadamia King Prawn Pasta

Serves 4
Complexity – simple
15 minutes prep
1 hour marinate
8 minutes cook

Ingredients

  • 12 King Prawns, deveined, shells intact*
  • 400g Angel hair pasta

Marinade

  • 100ml Plenty Macadamia Oil
  • 1 Long red chilli, finely sliced
  • 5 cloves Garlic, finely chopped
  • ½ cup Coriander, picked
  • ½ cup Basil leaves, roughly torn
  • 3 tbsp Lime juice
  • 1 tbsp Lime zest
  • 1 tsp Soy Sauce
  • Sea salt & cracked black pepper to taste

Garnish

  • 4 tbsp Plenty Macadamia Oil
  • 2 tbsp verjuice
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 tbsp dill, roughly chopped
  • Cracked black pepper to taste

Garnish

  • Fresh basil and coriander
  • Lime wedges
  • Chilli, finely sliced
  • Plenty Macadamia Oil or extra marinade
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Method

  1. Combine all marinade ingredients together in a bowl and mix well. Add prawns into the marinade, coating evenly, cover and refrigerate for an hour.
  2. Remove prawns from the bowl and reserve the marinade. To save the prawns from curling when you cook, stake them with a bamboo skewer from tail to head. On a hot grill pan, cook each side of the prawns for around 2 – 3 minutes each or until the grill marks are charred and the prawn is just cooked but still tender. Set aside and keep warm.
  3. As the prawns cook, add some Plenty Macadamia Oil to a large frypan over a medium heat, then add reserved marinade and allow the garlic, chilli and herbs to wilt and warm. At the same time, quick cook the angel hair pasta as per pack instructions. This pasta doesn’t take long to cook, so keep an eye on it. Drain and retain a little of the pasta water.
  4. Immediately add pasta to the pan with the marinade and gently toss through the rich flavoured oil mix, coating each strand. Add a tablespoon at a time of reserved pasta water to loosen the pasta if it needs it. Season with sea salt and black cracked pepper to taste as you go. Serve immediately with grilled prawns and all of the pan juices.
TIPS
  1. We kept the prawn shells intact to add drama to the plate. It works, right? This method also helps keep the prawns from drying out, but you can just as easily remove the shells before marinating and grilling if you’d rather not have your guests tackle the shells as they eat.
  2. Soy sauce adds a little umami to the marinade, but if you’d rather keep the pasta true to colour, leave the soy sauce out of the recipe and add a little more salt to taste.
*To devein the prawn and keep the shells intact, all you need to do is use a skewer under the top section of the first part of the shell just below the head, you can access the flesh from here. Using the skewer, pierce the flesh and find the vein, gently pull it out in its entirety.

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BONUS RECIPE

Herb Chicken with Macadamia Oil and Lemon Vinaigrette

SERVED WITH RICE PILAFF AND BROCCOLINI

Herb Chicken with Macadamia Oil & Lemon Vinaigrette

Serves 4
Complexity – simple
15 minutes prep, 1-24 hour marinate
20 minutes cook

Ingredients

  • 2 x chicken supremes with skin on (you can also use chicken thighs with bone in and skin on)

Marinade

  • 1/2 cup of chopped herbs (It's lovely with a mix of Mint, Parsley and Coriander)
  • 2/3 cup Plenty Macadamia Oil
  • Zest of one lemon (Do this before you halve and juice it)
  • 1/3 cup lemon juice
  • 1 tbsp of chopped preserved lemons
  • 2 medium cloves of garlic crushed
  • Cracked fresh pepper and salt to taste

Pilaff

  • 2 French shallots finely chopped
  • 1 cup Jasmine rice
  • 1 1/2 cups of chicken stock
  • Small handful chopped parsley
  • 1 tbsp Plenty Macadamia Oil
  • 1 tbsp butter
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Method

  1. Preheat your oven to 180°C.
  2. Combine all herb salsa ingredients together in a bowl and mix well. Reserve half the mixture for later and mix half with the chicken pieces in a covered container or snap lock bag. Place in refrigerator for 30 mins to a maximum of 2 hours. (Any longer than this and the meat will toughen).
  3. Once the chicken has marinated to your satisfaction, heat a non-stick or cast iron pan on the stove with a swirl of Macadamia oil. Brown the chicken on both sides.
  4. Get the pilaff started. Soften shallots in a pan with oil and butter. Add the rice. Coat with oil and butter and then add all the stock. Turn it right down and put the lid on. Bring to boil and reduce to simmer. Cook for about 20 minutes. Remove from heat, fluff with a fork. You can rest it for a few minutes before you serve.
  5. Somewhere not too long after starting to tend to the pilaff, above, you will need to put the chicken on the oven dish in a pre-heated 180 degree oven for 15 minutes. Hint: Time it so you put the chicken in the oven while you are cooking the pilaff so that the chicken has time to rest for a few minutes but all is ready to plate when the pilaff is done. Add parsley at the end and season with pepper and salt to taste.
  6. When the rice is nearly cooked, blanch some stalks of broccolini or other fresh vegetable should you wish.
TIPS
  1. Serve the chicken whole or sliced on a bed of pilaff with some broccolini artfully placed. Spoon some of the chopped herb vinaigrette over the chicken.  
  2. To check the texture of the pilaff, it should be cooked but the rice grains should not be too soft. There should be luscious movement when you stir the rice, but not gluggy and clumped!

You can find a selection of our
“everyday gourmet” oils at WOOLWORTHS.

Woolworths - The fresh food people, logo
Join our list for more recipes
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