Harbour Prawns Marinated in White Balsamic – Parsley, French Shallots and Capers

Preparation info
  • Serves


    • Difficulty


Appears in
Pier: A Unique Australian Seafood Experience

By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


  • 20 harbour prawns (shrimp), peeled
  • olive oil, to serve
  • 2 tablespoons flat-leaf (italian) parsley


Butterfly the prawns and remove the intestinal tract. Gently brush a little olive oil on each serving plate and lay five butterflied prawns on each one. Mix the parsley, French shallot, white pepper and salt together, then place a good amount down the middle of the prawns and sit one