Grilled Tiger Prawns with Ortiz Anchovies

Ingredients

• 6 large tiger prawns, unpeeled, cleaned and halved lengthways
• 6 Ortiz anchovy fillets, halved lengthways
• 100 ml extra-virgin olive oil
• 1 garlic clove, finely chopped
• 1 lemon, finely grated rind and juice only
• 1 tsp smoked paprika
• 300 gm green beans, blanched, refreshed and drained
• 2 large golden shallots, thinly sliced
• 100 gm black olives, pitted
• 1 cup (firmly packed) flat-leaf parsley leaves
• Anchovy coulis
• 25 ml olive oil
• 1 Spanish onion, finely chopped
• 3 garlic cloves, finely sliced
• 6 Ortiz anchovies
• 25 ml sherry vinegar
• 25 ml white wine
• 50 ml fish stock
• 215 gm (1 cup) good-quality mayonnaise
• Sherry and truffle dressing
• 35 ml tawny port
• 1 tbsp caster sugar
• 35 ml each truffle, walnut and extra-virgin olive oils
• ½ tbsp finely chopped truffle (optional)