BBQ prawn taste explosion
I like most Aussies love seafood, especially succulent juicy prawns.
This prawn recipe by Australia’s chef Curtis Stone comes with a rosé butter sauce twist which I had to try.
When glazed with the rosé butter rich, tangy sauce, the BBQ prawns served hot are to die for.
0:15 Prep 0:10 Cook 8 Servings
Ingredients you will need
- 1 cup (250ml) dry rosé wine
- 1 lemon, zest finely grated, juiced
- 1 tablespoon crushed garlic
- 150g unsalted butter, cut into cubes
- 1 tablespoon olive oil
- 16 raw giant ocean tiger prawns, split lengthways, shells intact, deveined
- 1 tablespoon chopped fresh tarragon or chives
Method – 4 easy steps
Step 1 – Prepare a barbecue for high heat.
Step 2 – In a small saucepan over medium-high heat, bring wine, lemon zest, juice and garlic to a boil. Boil mixture for 8 mins or until reduced to ¼ cup (60ml).
Remove from heat and strain sauce into another small saucepan off the heat. Vigorously whisk butter into sauce to blend well and emulsify.
Season sauce generously with salt.
Keep sauce in a warm place.
Step 3 – Meanwhile, brush oil over prawns and season with salt. BBQ prawns, cut-side down, for 2 mins or until char marks form.
Turn prawns over, brush with some sauce and cook for 1 min or until almost opaque throughout.
Step 4 – Arrange prawns on a platter, spoon over more sauce and top with herbs
This meal makes a great light lunch or prepare as a starter.
Another great prawn dish is the Mango and prawn summer salad
Read more about Australians favourite food