Wild Red Tiger Prawns Recipe

Prepare prawns

Rinse prawns under cold water and pat dry with paper towels. If not already deveined, make a shallow cut along the back and remove the digestive tract, leaving the tail on for presentation.

Marinate

In a medium bowl combine 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp sea salt and 1/2 tsp black pepper. Add prawns and toss to coat evenly. Marinate at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Make herb butter

While prawns marinate, place 6 tbs softened unsalted butter in a bowl. Add 2 tbs finely chopped parsley, 1 tbs snipped chives, 1 tsp lemon zest, 1 grated garlic clove, 1/2 tsp anchovy paste (optional), 1/4 tsp sea salt and 1/4 tsp black pepper. Mix thoroughly until smooth and well combined. Taste and adjust seasoning. Transfer butter to plastic wrap, form into a log if desired, and chill briefly (10 minutes) if too soft.

Preheat and oil

Preheat a heavy grill pan or outdoor grill to medium-high (about 220°C / 430°F). Brush both sides of 4 sourdough slices lightly with 1 tbs olive oil.

Chargrill sourdough

Place sourdough on the hot grill and cook 1.5–2 minutes per side until deeply charred in spots and warmed through. Remove and keep warm.

Chargrill prawns

Increase heat to high. Place marinated prawns on the hot grill or grill pan in a single layer (use skewers if preferred). Cook 1.5–2 minutes per side until opaque and slightly charred — do not overcook (total 3–4 minutes).

Finish with herb butter

During the last 30 seconds of cooking, brush the prawns with a spoonful of the herb butter so it melts and glazes the prawns. Transfer prawns to a warm plate.

Spread a generous tablespoon of herb butter over each warm sourdough slice so it melts into the bread. Top each slice with 3 prawns (or arrange as preferred). Sprinkle a pinch (about 1/8–1/4 tsp) of sea salt over the prawns and finish with a little extra chopped parsley or micro herbs.

Serve immediately with lemon wedges for squeezing. Offer remaining herb butter on the side.