Buttered Prawns

Buttered Prawns recipe - The Cooks Pantry

RECIPE BY:

Courtney Roulston

 

INGREDIENTS :

  • 60g Ballantyne Unsalted butter, room temperature
  • 20 X-large raw green king prawns
  • 1 teaspoon sea salt
  • 2 cloves garlic, peeled
  • 1 long red chili, seeds removed, finely chopped
  • 1/3 cup flat leaf parsley, plus extra to serve
  • ½ teaspoon cracked black pepper

METHOD :

  • To butterfly the prawns, using scissors, snip the sharp pointy spike from the tail.
  • Cut along the back through the head, leaving connected at the legs. Remove the vein and discard.
  • In a mortar and pestle, combine the sea salt, garlic, chilli and parsley and pound into a paste. Alternatively you can use a small food processor.
  • Mix the paste into the soft butter along with the pepper and lemon zest until well combined.
  • Heat the oven grill to the hottest setting. Place the prawns flesh side up on an oven tray and using a butter knife or pastry brush, coat the prawns in the butter mixture so they are evenly coated.
  • Grill for 6-8 minutes, or until just cooked and the shells have changed colour. Be careful not to overcook.

Related Recipes

Salmon and Caper Penne

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Penne Rigate 500g 1 x Coles Hot Smoked Salmon fillet 1 x ZoOSh Smoked Salmon dip ½ x Red onion, thinly sliced ½ jar Coles baby Capers ½ Dill bunch, roughly chopped (save a few sprigs for...

Hot Smoked Trout

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 700g baby new potatoes, boiled and diced 2/3 cup tablespoons crème fraiche 1 lemon, zest and juice ½ bunch dill, plus extra to serve 1 tablespoon capers, rinsed 4 red radish, thinly sliced Sea salt...

Nan’s Ham Hock Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Ham Hock 2.5 cups Yellow Split Peas 2 large brown onions, finely chopped 3 large carrots, grated 1 Litre Massel Salt Reduced stock Water Salt and Pepper METHOD: In a large stock pot or saucepan place...

Salt and Pepper Squid

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper (optional) Lime wedges to serve 2 egg...

XO Sauce Fried Rice (Fujian Fried Rice)

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 350g rice (cooked) 120g pork (diced) Cobram Estate EVOO 50g pumpkin (diced) 2 eggs (beaten) 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced) 75g prawns (deveined & diced) 50g scallops (diced)...

Pappardelle with Mixed Mushroom Ragout

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 tbsp butter 2 clove garlic, grated 2 tsp fresh thyme leaves 2 King brown mushrooms, sliced 200gm Swiss brown (or button) mushrooms, sliced 100gm Oyster mushrooms, roughly torn Salt 400gm tagliatelle...

Print Friendly, PDF & Email