Grilled King Prawns with Kombu Butter

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Preparation info

  • Difficulty

    Easy

  • Serves

    4–5

    as a starter

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

Grilled seafood is an Australian birthright. This dish takes the classic grilled prawn and pimps the umami factor with kombu butter and shellfish oil.

Ingredients

Kombu Butter

  • 500 g (1 lb 2 oz) unsalted butter, softened
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 40 g ( oz) shio kombu, finely chopped
  • 2 garlic cloves, finely chopped
  • tablespoons mirin
  • 1 tablespoon fish sauce
  • ½ bunch coriander (cilantro) stems, finely chopped
  • 2 lemongrass stems, pale part only, finely chopped
  • 1 small handful of flat-leaf (Italian) parsley leaves, finely chopped

The Rest

  • 10 large raw king prawns (shrimp), split in half lengthways, digestive tract removed
  • mixed chopped herbs from above, to garnish
  • tablespoons shellfish oil (Essentials)
  • lime wedges, to serve

Method

Kombu Butter

Put the butter in the bowl of an electric mixer fitted with a whisk attachment and whip at a high speed for 10 minutes, or until it becomes pale and aerated. Reserve a big pinch of each of the chopped herbs, which will be used to garnish. Turn the mixer down to its lowest speed and add the remaining ingredients one at a time, mixing after each addition.

The Rest

Preheat the oven to 250°C (500°F/Gas 9). Lay the prawns on a baking tray, shell side down. Season with salt and put in the oven for 2½ minutes. Remove the tray from the oven and spoon a thick layer of kombu butter on each prawn. Bake for another 2½ minutes. To serve, top each prawn with some chopped herbs and drizzle with shellfish oil. Serve with lime wedges.