SIMPLE AND TASTY PRAWN RECIPE
A couple of weeks ago some friends and visited a Resturant in Sydney called Ester. We loved their BBQ prawn dish so much that we found the recipe and made it at home. The simple and tasty Prawn recipe is so easy to make and it tastes divine.
- 125 grams unsalted butter, diced
- 12 large king prawns
- 3 tsp tamari, or to taste
- For deep-frying: grape seed or sunflower oil
- 1 tsp extra-virgin olive oil
- 10 gm(2 tsp) baby salted capers, rinsed, drained, and dried on paper towels
- To serve: lemon wedges
Step 1: 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.
Step 2: Melt butter in a heavy-based saucepan over medium heat until light brown (4-6 minutes; donâ€™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.
Step 3: 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.
Step 4: Brush prawns with olive oil and barbecue shell-side down and with cover closed until heads are crisp and flesh is just translucent (1Â½-2 minutes). Serve with brown butter, fried capers, a grind of fresh black pepper and lemon wedges.