Simple food...

This year (2022) marks 25 years of Qantas’ dining collaboration with chef Neil Perry. To celebrate the occasion, they are bringing out some of the dishes they served in the First Class Lounge over the years.

I saw the picture for this dish and just thought I should be able to do it.

Indeed, it was simple to make and tasted much better than I expected! I think the key is the lemon juice mixed with the aioli (you can’t be stingy with the lemon like some fish and chips or sushi places).

I know the title says “barbecued prawns” but I was too lazy to fire up the hot plate. I figured a pan is also a flat piece of hot plate (with curved sides) so pretty much the same thing!

Anyway, the bottom line, cook the prawns whichever way you like.

You can serve this either as a starter or second course. Just reduce the number of prawns per serving if serving as a starter.

If serving as a second course, accompany with some salad or bread.

Try it!

Makes 4

Ingredients:

• 24 large tiger prawns, shelled and deveined
• 50g of butter
• Aioli to taste
• 1 lemon, cut lengthwise into 4 wedges
• salt and freshly ground pepper

Instructions:

1. In a pan, turn on medium heat and melt the butter. Add the prawns.
2. Turn the heat down to low heat. Cook each side for about 2 minutes.
3. Season with a pinch of salt and pepper.
4. When the prawns are fully cooked, turned off the heat.
5. Plate the prawns, 6 prawns per person.
6. Add a dollop of aioli and a wedge of the lemon.
7. Enjoy!