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Miss Pearl's Jam House BBQ Prawns
Get ready for summer with Miss Pearl's barbecue prawns. This signature recipe can be easily recreated at home with these easy steps.
Ingredients for dish:
- 20 ea. 16-20 prawns, peeled and de-veined tails left on
- 1 tbsp. Canola or olive oil
- 1 cup heavy cream
- 4 oz. prawn marinade (recipe below)
- 2 tsp. fresh herbs (recipe below)
- Kosher Salt to taste
- Herb oil (recipe below) 
Ingredients for marinade:
- 1 1/2 tbsp. chopped garlic
- 2 1/2 tbsp. Canola oil
- 1 tbsp. lemon juice
- 2 1/2 tbsp. honey
- 1 tbsp. soy sauce
- 1 batch spice blend
*To make marinade - add all ingredients together and mix until thoroughly combined.
Ingredients for spice blend (yield: 1 batch):
- 1/2 tsp. Cayenne
- 2 1/2 tsp. black pepper
- 1 1/4 tsp. Kosher Salt
- 1 1/4 tsp. Red Chile Flakes
- 1 1/4 tsp. Thyme, dried
- 1 1/4 tsp. Rosemary, dried
- Pinch of Oregano, dried
*Blend all spices together in a spice grinder. Mix until thoroughly combined.
Ingredients for fresh herbs:
- 50 percent parsley, finely chopped
- 25 percent oregano, finely chopped
- 25 percent thyme, finely chopped
*Combine herbs and mix thoroughly.
Ingredients for herb oil (yield: 1 cup):
- Fronds from 1 bulb fennel
- 1/3 bunch flat leaf parsley
- 4 green onions, green part only
- 1 tsp. fennel seed
- 1 cup Canola oil
Directions for cooking herb oil:
Bring a pot of lightly salted water to a boil. Add herbs and blanch for 10 seconds. Remove from water and place in ice bath. Drain herbs and squeeze out water completely. Roughly chop herbs and place in a blender along with fennel seed and oil.
Blend on high until oil is bright green and thoroughly pureed. Pour into a fine strainer and let drain on its own.
Do not press herbs. This recipe makes more herb oil than you will need. You can store the remaining oil in the refrigerator and use to drizzle over fish, chicken, pasta or other dishes.
Directions for dish: Heat oil over medium high heat in large frying pan until sizzling hot. Place prawns in pan and saute for two minutes or so until they start to turn pink. Add prawn marinade and heavy cream to the pan and bring to a boil, stirring occasionally to incorporate ingredients.
Add fresh herbs and place five prawns each in the center of four plates or pasta bowls. Ladle sauce over prawns and garnish with herb oil around the rim of the sauce. Serve with lightly toasted baguette slices to mop up sauce.
Voila, you have a delicious dish of BBQ prawns! Serves up to four people. | 
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