Spencer Gulf Prawns with Pistou

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To make the pistou, crush the garlic with a teaspoon of salt by dragging the back of a large knife over it on a chopping board a number of times.

Place the basil, Extra Virgin Olive Oil, pine nuts, garlic paste, salt and pepper to taste, in a food processor and blend until amalgamated and smooth. Add the Verjuice and pulse to just combine, which will turn the pistou apple green. Set aside.

To prepare the prawns, remove the head, leaving the remaining shell on the prawn.

Place the Extra Virgin Olive Oil into a medium size non-stick fry pan over a high heat. Once hot, fry off the prawns for 25 seconds on one side, then turn over and cook for 20 seconds on the other side, remove from the pan and place on kitchen towel to absorb any excess oil.

Allow the prawns to rest for a couple of minutes, then peel the shell off, leaving the tail intact.

Using a sharp knife, slice down the back to remove the intestinal tube.

Serve the prawns at room temperature with a teaspoon of pistou and a drizzle of Extra Virgin Olive Oil.

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