Recipe courtesy of Jill Richardson
- 500 g green prawns, peeled and de-veined
- 2 tbsp Bush Tomato, garlic and chilli infused Macadamia Oil
- ½ cup Bush Tomato, native basil and chilli dukkah
- A little lemon juice
Place prawns in a bowl pour some of the oil over the prawns, ensuring that they are well coated. Cover the bowl with cling wrap and place in the refrigerator for an hour to marinate.
Toss prawns onto a hot BBQ or wok using only the oil they are marinating in. Sprinkle the dukkah over the prawns before serving. Add a little lemon juice.
Serve with Warrigal Greens salad and Illawarra Plum dressing.