Prawns with bottarga butter is perfect for a quick and tasty dinner – even more so if you keep a roll of bottarga butter in the freezer! Use this recipe as inspiration for all sorts of flavoured butter to melt over seafood, meat, poultry or vegetables – or toss through freshly cooked pasta – for a quick, delicious meal. Garlic, fresh herbs, spicy ‘nduja all work just as well as bottarga! You can order chef Giovanni Pilu’s Australian-made bottarga here. Prawns are at their most succulent if cooked only on the shell side, without turning them over, as the shell protects the delicate flesh. If you prefer them cooked more thoroughly, cook them for longer on the shell side (see video below).
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