Barbecued split prawns with chervil butter

AT A GLANCE

  • Serves 10 people

  • 3 garlic cloves
  • 200 gm softened unsalted butter
  • ½ cup (loosely packed) coarsely chopped chervil
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 10 very large uncooked king prawns (about 80gm each), deveined and split
  • To serve: wild rocket and lemon wedges
01   Cook garlic in a small saucepan of simmering water over medium-high heat until just tender (4 minutes). Drain, refresh and crush with the flat of a knife. Transfer to a bowl with butter, chervil, lemon juice and mustard, stir to combine and season to taste. Spread three-quarters of butter mixture on prawn flesh and set aside. Melt remaining butter mixture in a small saucepan and keep warm.
02   Heat a char-grill pan over medium-high heat, add prawns and char-grill, turning occasionally, until golden and cooked through (2-3 minutes).
03   Scatter rocket onto plates, drizzle with melted butter mixture, top with prawns and serve with lemon wedges.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.

Recipe:

ANDREW BLAKE

Photography:

JAMES GEER

View Full Site