Grilled Prawns with Watercress

Instructions

1. 1

   Make the lemon aioli by whisking together mayonnaise, 1 tablespoon lemon juice, and minced garlic clove in a small bowl. Season with salt and pepper, then refrigerate until ready to serve.

   Tip: Prepare this ahead of time to allow flavors to meld.

2. 2

   Heat butter in a small skillet over medium heat. Add panko breadcrumbs and toast for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a plate and set aside.

   Tip: Watch carefully to prevent burning.

3. 3

   Pat the prawns dry with paper towels. In a large bowl, combine 3 tablespoons olive oil, remaining 2 tablespoons lemon juice, 3 minced garlic cloves, chopped chili, salt, and pepper.

   Tip: Dry prawns ensure better searing and caramelization.

4. 4

   Add prawns to the marinade and toss gently to coat. Let sit for 5-10 minutes while you prepare the grill.

   Tip: Don't over-marinate or the acid will start to cook the prawns.

5. 5

   Preheat grill to medium-high heat and lightly oil the grates. Thread prawns onto skewers or arrange in a grill basket.

   Tip: Skewers prevent prawns from falling through the grates.

6. 6

   Grill prawns for 2-3 minutes per side until they turn pink and opaque throughout. They should have light char marks but not be overcooked.

   Tip: Overcooking makes prawns tough; they cook quickly.

7. 7

   While prawns cook, dress watercress lightly with remaining 2 tablespoons olive oil and a pinch of salt. Divide among serving plates.

   Tip: Avoid over-dressing as watercress wilts easily.

8. 8

   Top each bed of watercress with 6 grilled prawns and drizzle with lemon aioli. Sprinkle generously with toasted breadcrumbs and serve with fresh lemon wedges.

   Tip: Add breadcrumbs just before serving to maintain crispness.