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    BBQ spicy king prawns with garlic and a Grana Padano Riserva
    Difficulty
    Group 393Easy
    		Preparation
    T115 min
    		Servings for
    Group 3824 people
    BBQ spicy p

    Chef Francesco Mazzei

    Ingredients

    For the prawns:
    20 king prawns (3 to 5 per person)
    150g sandwich bread, crust removed
    30g parsley
    30g fresh basil
    15g chives
    15g chervil
    5g tarragon
    7.5g fresh chilli, finely sliced
    ½ tsp of green Tabasco
    75g Grana Padano Riserva, grated
    35ml extra virgin olive oil
    1 Amalfi lemon, sliced in half
    Salt and pepper
    For the dip:
    10g parsley
    200ml natural yoghurt
    1 clove of garlic, grated
    25g Grana Padano Riserva, grated
    7.5g fresh chilli, finely sliced

    Grana Padano RiservaFish

    Preparation

     

    STEP 1

    Remove the shell from the prawns leaving just the tail on Wash all the herbs with cold water and let them completely dry on a kitchen cloth.

    STEP 2

    In a food processor add the bread, 75g of the grated Grana Padano Riserva, half of the required chilli, green Tabasco and the herbs. Start blending the ingredients and add the juice of half of the Amalfi lemon and the extra virgin olive oil slowly, until the herbs are finely chopped and the bread has turned a bright green colour.

    STEP 3

    Pre-heat the top grill of the oven to 200 °C. You can use a charcoal grill as an alternative if you have one For the yoghurt dip, combine the yoghurt, freshly grated garlic and the remaining Grana Padano Riserva in a bowl. Blend until smooth, adjust with salt and pepper to taste. Then add the remaining chopped parsley and chilli. Set aside for later.

    STEP 4


    Start grilling the other half of the lemon. On a separate baking tray, coat the prawns with the herb-infused bread mixture and grill for a few minutes on each side.

    STEP 5

    Serve with the yoghurt dip and the grilled lemon on the side.

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