AT A GLANCE
"Ester's long been a favourite local of mine, and I'd love to
cook Mat's prawns on the barbie at home."
Guido Di Lizio, Redfern, NSW
REQUEST A RECIPE
To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Make a covered barbecue (see note) as hot as you can. Carefully cut along the back and belly of each prawn shell from tail to head using small, thin-tipped scissors (try to avoid cutting into the flesh) and discard one side of shell. Split the underside of the head open with scissors and butterfly, then set aside.|
|02||Melt butter in a heavy-based saucepan over medium heat until light brown (4-6 minutes; don’t overcook or it will become bitter). Briefly dip base of saucepan in a bowl of cold water to cool slightly, leave for 30 seconds, then add tamari.|
|03||Meanwhile, heat 2cm of grapeseed oil to 180C in a small saucepan. Add capers and deep-fry until crisp (30-40 seconds; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels.|
|04||Brush prawns with olive oil and barbecue shell-side down and with cover closed until heads are crisp and flesh is just translucent (1½-2 minutes). Serve with brown butter, fried capers, a grind of fresh black pepper and lemon wedges.|
Note If you don't have a barbecue with a lid, place an upturned metal bowl over the prawns. Chef Mat Lindsay usually cooks the prawns in a wood-fired oven, but a barbecue works well, too. Use your hands to eat these, and don't throw away the shells and heads - they add great crunch.