(makes 24 cocktail serves)

INGREDIENTS
24 prawns (fully peeled, tails off)
15ml (1 tbsp) olive oil
1 tbsp finely chopped parsley leaves
1 tbsp finely chopped chervil, dill, fennel or coriander leaves
1 lime (halved)
1/8 tsp flaky sea salt
24 sets disposable wooden chopstick
75ml (1/4 recipe) Lime Wasabi Dressing
2g (3 tsp) karengo fronds


METHOD
Place prawns into a bowl and add oil and herbs. Toss so that prawns are coated in herbs.

Preheat a barbecue flat plate or stovetop flat plate to hot. Lightly smear plate with additional oil. Place prawns onto plate. Brown for 30-60 seconds on one side and turn to brown on the other.

Remove from heat. Squeeze lime juice onto prawns and season with salt. Place each between joined wooden chopsticks.

Place on a platter. Drizzle Lime Wasabi Dressing over top saving a little to serve in a small bowl on the side. Sprinkle with karengo fronds and serve while still warm.

Lime Wasabi Dressing

(makes 150ml)

Feel free to use processed wasabi paste available in tubes, but I prefer to use a New Zealand product “purewasabi” from Coppersfolly in Christchurch as it is more pungent. Available from speciality food stores.

INGREDIENTS
65ml (1/4 cup) olive oil
45ml (3 tbsp) lime juice
2 tsp finely grated lime zest
12g (1 tbsp) light-flavoured honey, such as Tawari
2 tsp wasabi paste
1/2 tsp kelp pepper
1 tsp flaky sea salt

METHOD
Place olive oil, lime juice, lime zest, honey, wasabi, kelp pepper and salt in a small bowl and whisk together.

Cover and refrigerate until ready to use. Remove from refrigerator at least 30 minutes before serving. Whisk to recombine.