RECIPE BY:

Michael Weldon

INGREDIENTS :

• 20 Coles Tiger Prawns (approx 1 kilo), peeled
• 1 tsp KEEN’s Chili Powder
• 2 tbsp Cobram Estate Light Extra Virgin Olive Oil
• Sea Salt

HERB BUTTER:

• ½ bunch of tarragon, stems removed & finely sliced
• ½ bunch of Chives, finely sliced
• 1 Shallot, finely diced
• 1 Jalapeno, diced & seeds removed
• 100g Ballantyne Salted Butter
• 2 Garlic Cloves
• Juice of ½ lemon

SLAW:

• 500g of Brussels Sprout, shredded
• 1 Carrot, shredded
• 3 Spring Onions, sliced thinly
• 2tbs ZoOSh Free Range Egg Mayonnaise
• Juice of ½ lemon
• 2 tbsp Cobram Estate Light Extra Virgin Olive Oil

METHOD :

• On a medium heat, add butter to a small pan and once melted down, add shallot and garlic. Cook for 1-2 minutes until aromatic before adding herbs and jalapeno and continue cooking for 2-3 minutes on a gentle heat. Just before taking it off the heat, add ½ of lemon juice and stir through.
• In a large bowl, toss brussel sprouts, spring onions and carrot together. Dress with olive oil, remaining lemon juice and mayonnaise and stir through, coating evenly. Season with salt as required.
• Dress the prawns in olive oil, KEEN’s chilli powder and salt. Preheat a griddle pan on a high heat, when you place your prawns on them, you should hear a sizzle. Cook for 1-2 minutes on each side, until no longer translucent.
• Serve prawns on a bed of slaw drizzled with herb butter, garnish with a cheek of lemon.