Our thanks to Harris Farm and Martyna Angell, Wholesome Cook and SBS Food for the recipe.
For the Lemon Myrtle Prawns:
12 large green or banana prawns
2 tbsp lemon myrtle macadamia oil
½ tsp Lemon Myrtle Spice
For the Lemon Myrtle and Vanilla Bean Hollandaise:
⅛ cup lemon myrtle macadamia oil
½ tsp lemon myrtle spice
2 egg yolks
1 tbsp lemon juice
½ tsp vanilla bean paste
1 tsp honey
Method
To prepare the Lemon Myrtle Prawns
- Split the prawns (do not cut through the shell) from the belly side with a sharp knife and place in a clean bowl.
- Mix oil and dried lemon myrtle. Pour over the prawns and toss gently with tongs to spread the marinade evenly around. Allow to marinate for 15 minutes in the fridge.
To prepare the Lemon Myrtle and Vanilla Bean Hollandaise
- In the meantime, prepare the hollandaise.
- Place oil and lemon myrtle in a small pan. Cook over low heat just until the herbs begin to sizzle. Remove from heat and set aside.
- Place egg yolks and lemon juice into a food processor or measuring jug and pulse or whisk with an electric whisk until pale and slightly foamy. Add vanilla bean paste and honey. Continue to whisk or pulse as you add the warm oil in a thin trickle (reserving the last tablespoon or so that may contain the herbs to pour over prawns just before grilling). Set Hollandaise aside until serving.
To cook the Lemon Myrtle Prawns
- Preheat barbecue or grill pan until hot. Cook prawns for 3 minutes on each side.
To serve
Arrange cooked prawns on a platter decorated with some salad greens and serve with the hollandaise for dipping. Serves: 2-4.