Recipe: Split prawns with a garlic, dashi, chilli & lime butter
By Luke Mangan
This simple summer dish is such a crowd pleaser. The flavoured butter can also be used on steaks, grilled fish or even crusty bread, and can be frozen for up to six months; just remove it from the freezer a day before using.
- 8 large whole raw tiger prawns
- 4 limes, halved
Garlic, dashi, chilli & lime butter
- 140g (5 oz) unsalted butter, at room temperature
- 30g (1 oz) garlic confit
- 3 teaspoons dashi powder
- 1½ teaspoons chilli flakes
- 3 teaspoons sea salt
- 1½ teaspoons lime juice
- large handful flat-leaf (Italian) parsley, leaves only, chopped
For the butter
- Place the butter in a mixing bowl and whip until soft and pale, using electric beaters.
- Add the remaining ingredients and 2 teaspoons water and mix well.
- Form into a log and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour to firm up.
- Preheat the grill (broiler) to high.
- Keeping the heads, tails and shells on, use a sharp knife to cut the prawns lengthways along the top, cutting almost all the way through.
- Open the prawns up, discard the intestinal vein and rinse with water.
- Unwrap the butter and slice into eight pieces.
- Place the prawns in a heatproof trap, flesh side up.
- Spread a piece of butter over each prawn and place under the grill.
- Cook for about 3–4 minutes, until the prawns have changed colour and are just cooked.
- Serve on a platter with the lime halves.
We've partnered with Luke Mangan’s glass brasserie and Keith Tulloch Wine to create a unique and enriching evening in one of Sydney’s most glamorous restaurant settings for Good Food Month.