Butterfly Prawns Recipe
Sautéed in butter, garlic, white wine and herbs
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Ingredients
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Prawns
Sauce
Method
Prepare prawns
Thaw prawns if frozen, rinse under cold water and pat dry thoroughly with paper towels. Using a sharp paring knife, make a shallow cut down the back of each prawn and remove the vein. Press each prawn flat so it 'butterflies'—split almost to but not through the belly—then gently press to lay flat. Leave tails intact for presentation.
Season both sides of the butterflied prawns evenly with kosher salt, freshly ground black pepper, and the tablespoon of lemon juice. Set aside at room temperature for 5–10 minutes while you prepare the sauce.
Cook sauce and prawns
Heat pan
Place a large sauté pan or skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter. Swirl until the butter melts and begins to foam but not brown (about 1 minute).
Sear prawns
Add the prawns to the hot pan in a single layer, presentation side down (the cut side up) so they cook evenly. Do not overcrowd; work in two batches if necessary. Sear for 1 to 1 1/2 minutes until the underside is opaque and just beginning to color.
Deglaze
Carefully pour the 60 ml dry white wine into the pan to deglaze, scraping any browned bits from the bottom with a wooden spoon. Allow the wine to bubble and reduce by about half, 1 to 2 minutes.
Finish sauce
Reduce heat to medium. Add the remaining 1 tablespoon butter, fresh parsley, thyme leaves, and red pepper flakes if using. Spoon the sauce over the prawns and simmer gently for 30–60 seconds until prawns are fully opaque and cooked through (internal temperature about 54–60°C / 130–140°F), total cook time per prawn about 2 to 3 minutes depending on size.