BBQ Prawns with Smoky Garlic Butter

Name: BBQ Prawns with Smoky Garlic & Parsley Butter
Yield: 2
Cuisine: Australian
Ingredients: 6 large green prawns; Salt flakes, to taste; 50g butter, softened; 2 teaspoons finely chopped flat-leaf parsley; 1 clove garlic, crushed; 1/2 teaspoon smoked paprika

The smoky parsley and garlic butter I often serve over a grilled steak is just as good with prawns. I love this method of grilling prawns in their shells without turning them onto the flesh side (see video below); the shell protects the delicate meat from overcooking and keeps them deliciously juicy. They look impressive too. Prawns oxidise quickly once they’re caught or harvested so are best stored either frozen or refrigerated in a tub of cold water (details on storing prawns here). Lovable Rogue Funky Ferment Verduzzo from Carillion Wines is a great match with these barbecued prawns with garlic butter – it’s complex enough to harmonises with the smokiness, the garlic and the sweet prawns all at once.

Serves 2

Ingredients

6 large green prawns
Salt flakes, to taste

Smoky Garlic & Parsley Butter

50g butter, softened
2 teaspoons finely chopped flat-leaf parsley
1 clove garlic, crushed
½ teaspoon smoked paprika

Method

Make Smoky Garlic & Parsley Butter: beat all ingredients together until well combined.
Spoon butter horizontally down the centre of a long strip of baking paper, fold the paper over and use a ruler to press against the side, pushing the butter into a log.
Roll butter up in the paper, twisting the ends to secure them, and refrigerate until needed.
Cut off and discard the prawn heads, place prawns on a chopping board on their backs and split down the underside almost all the way through without cutting through the shell. Remove the digestive tracts.
Turn them over and press firmly along the shell to flatten them out.
Cover and set aside for about 30 minutes so they come to room temperature.
Preheat a char-grill pan or heavy-based frying pan over medium-high heat.
Also pre-heat an overhead grill to high.
Arrange prawns in the pan, shell side down, in a single layer.
Sprinkle with salt and cook for 3–5 minutes, depending on size, until flesh is just opaque.
Meanwhile, slice Garlic & Parsley Butter into discs and set aside.
Transfer prawns to a platter and top with Garlic & Parsley Butter.
Place under the overhead grill for 15–20 seconds, just until the butter starts to melt.
Serve with finger bowls and big serviettes as the prawns are best eaten with your hands.