Recipe: Prawns with Garlic + Coriander Butter
Prawn skewers with Beasty Garlic + Coriander Butter
A version of the prawns we serve at the restaurant — for your lockdown eating pleasure — this recipe is super simple, the only little bit of finnicky work is required during prep. Cooked on the hibachi grill, these big organic Vanuatu prawns are juicy + sweet, we’ve paired them with an unctuous garlic butter which made right, will give you a foamy sauce to spoon over the cooked prawns. Once they’re cooked serve + eat them immediately ! Do not delay ! They are best straight off the grill or BBQ with a squeeze of lemon.
To watch how we made these, visit our instagram for video and highlights:
You will need:
500g of Raw, large whole prawns, heads + shells removed. De-veined.
If you can’t get hold on large prawns, try 2-3 smaller prawns per skewer, and adjust your cooking time accordingly.
A little oil (like grapeseed, light olive oil) to drizzle on prawns before cooking.
FOR THE BUTTER
250g Unsalted Butter
2 x Cloves of garlic, crushed
1T Mirin
1tsp Fish Sauce
4-6 Coriander stems, finely chopped. Save the leaves.
Small handful of Italian flat-leaf parsley leaves, finely chopped. (discard stalks).
Optional: 20g Seaweed paste (available from Japanese grocers, Japan Mart etc).
TO GARNISH
lemon wedges
Togarashi seasoning (New World, Farro)
Method:
Clean, de-vein and skewer your raw prawns, then refrigerate until ready. (For a quick tip on how to de-vein the prawns, see our instagram stories). Remember to soak your skewers in water before use, so they don’t burn away on the BBQ.
Your butter can be made ahead of time and will keep, refrigerated, for up to 6 weeks.
TO MAKE THE GARLIC + CORIANDER BUTTER:
Whip the plain butter until pale and fluffy. (As if creaming butter + sugar when baking, only this time, just the butter).
Add all your ingredients (except the coriander leaves) and mix well until thoroughly combined. Refrigerate until ready.
TO COOK:
In a saucepan, very gently melt the butter (on the BBQ or stove). Don’t let it get too hot or it will split.
Once the butter is melted and foamy, stir through your finely chopped coriander leaves and remove from the heat.
Drizzle a little oil over the prawns, then cook for 2 minutes each side on a hot BBQ or grill.
(Smaller prawns will take less time).
Once they’re done, take the prawns off the grill and immediately spoon over generous amounts of the butter sauce.
Serve with a decent sprinkle of togarashi seasoning, a squeeze of fresh lemon + eat immediately. Eat directly off the skewer or wrapped in one of our spring onion flat breads.
This dish does NOT like to wait. Ka pai Beasty !