Story: Skull Island Catches
Episode: 10
Presenter: Georgia Moore
Air Date: 24th November

Chef Kenny McHardy cooks up a soon to-be-featured dish at Shirley’s, using Skull Island Tiger Prawns.

Ingredients

4 x flat bread

Prawns
4 x Skull Island Tiger Prawns
30g harissa paste
30ml olive oil
1tsp seasoning

Pickled cucumber salad 
1 x Lebanese cucumber peeled length ways
60ml rice vinegar
45ml water
30g castor sugar
1/2tsp mustard seeds
1tbsp fresh mint, parsley, coriander

Harissa yoghurt
1tsp harissa paste
100ml Greek yoghurt
Juice 1/2 lemon
1tbsp fresh mint, parsley, coriander
Salt to season

Method

• Prawns: Peel and devein prawns, marinade with harissa and olive oil. Cook directly over hot coals.
• Pickled cucumber salad: Boil vinegar, water, sugar and mustard seeds for 5 minutes. Allow to cool. Peel cucumber and combine in bowl with pickle solution and fresh herbs.
• Harissa yoghurt: combine yoghurt, harissa, salt and fresh herbs in a mixing bowl.

To assemble:

1. Grill flat bread over coals. Place 2 prawns into each flat bread.
2. Drain cucumber then arrange on top of prawns.
3. Using a spoon, drizzle harissa yoghurt over cucumber salad.
4. Garnish with more fresh herbs and a squeeze of lemon.
5. Eat straight away.

For more information:
www.skullisland.com.au