Fierce and Flavorful: BBQ Butterflied Tiger Prawns with Spicy Garlic Butter

Happy Australia Day Fam!

Is there anything more iconic and Aussie than chucking a prawn on the barbie? We think not.

We are celebrating with some delectable Aussie produce: Skull Island jumbo tiger prawns. Sustainably sourced and wild caught in the Gulf of Carpentaria by a carbon neutral Aussie company, with a sweet lush flavour, what more could you ask for from a prawn? Garlic butter you say? Well, read on.

INGREDIENTS

8 jumbo Skull Island tiger prawns (fresh/thawed)

100g high quality unsalted butter, room temperature

1 teaspoon crushed Calabrian chilies in oil

3 gloves of garlic, finely minced

1 teaspoon of fresh dill, finely chopped

1 tablespoon of fresh chives, finely chopped

1 lemon

Salt to taste

METHOD

Start by making your compound butter. Add your butter, chilies, garlic, dill and salt into a bowl. Take your lemon, finely zest it, and add the zest into the bowl. Retain the zested lemon to squeeze fresh juice onto your prawns when they have been cooked. Add your salt to taste. Mix until well combined. Place into some cling film and mold into a rough sausage shape and place in the fridge to chill.

Next, butterfly your prawns. Lay each prawn vertically on your board, with the legs facing up and draw your knife down the belly and push (taking care not to go all the way through the shell), and press firmly to open them up. Gently remove the digestive tract and pat dry.

Preheat your barbecue until it is around 180°C.

Take your chilled compound butter and dice it into rough cubes. Place 2 or 3 cubes onto the flesh of each prawn. Place the prawns shell down over direct heat for 3 minutes. Move the prawns onto indirect heat for a further 2 minutes or until they are opaque.

Transfer the prawns to the serving plate. Garnish each prawn with a squeeze of fresh lemon juice and fresh chives.

 Enjoy immediately with a glass of Blanc de Noir or Riesling and fresh bread.