OVERVIEW
For this recipe we remove the head and most of the shell before skewering the prawns, but leave the little tailpiece attached. We then grill them in a gochugang glaze and serve them with a Thai slaw. Wine pairing by Josh Donaghay-Spire, head winemaker at Chapel Down: “Seafood and Blanc de Blancs always go together well, but in this case they go particularly well. Chapel Down Kit’s Coty Blanc de Blancs is light and delicate, but also has real complexity and richness, with an umami character that will be picked up by the gochujang glaze. It’s an absolute joy.”
SKEWER THE PRAWNS
Marinade the prawns with garlic, thyme and ginger for a couple of hours, or ideally overnight.
When you’re ready to cook, thread the prawns one after another onto a pair of skewers – one by the top, one by the tail. Push them down so they’re packed Together.
Create the glaze by combining the gochujang, mirin and orange juice and mixing until smooth.
MAKE THE SALAD AND DRESSING
Finely slice the cabbage, carrot and shallot and mix in a bowl, along with the Beansprouts.
For the dressing, mix the soy sauce, rice wine vinegar, coriander, garlic, ginger and sesame oil and blend until smooth.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Cast Iron Searing Grid in place. Target temperature is 240°C-250°C.
Brush the prawn skewers with gochugang glaze then place them on the grid. Cook for 2-3 minutes, turning once, and brushing repeatedly with the glaze. Dress the salad with the Thai dressing, then serve topped with the prawns.
