Grilled King Prawns with Kombu Butter

Name: Grilled King Prawns with Kombu Butter
Yield: Serves 4–5 as a starter
Ingredients: 40 g (1½ oz) shio kombu, finely chopped; 2½ tablespoons shellfish oil (Essentials); 1 small handful of flat-leaf (Italian) parsley leaves, finely chopped; 10 large raw king prawns (shrimp), split in half lengthways, digestive tract removed; 2 garlic cloves, finely chopped; 2 teaspoons garlic powder; ½ bunch coriander (cilantro) stems, finely chopped; lime wedges, to serve; 1 tablespoon onion powder; 1½ tablespoons mirin; 2 lemongrass stems, pale part only, finely chopped; 1 tablespoon fish sauce; mixed chopped herbs from above, to garnish; 500 g (1 lb 2 oz) unsalted butter, softened

Preparation info

Serves
4–5
as a starter

Difficulty
Easy

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

Fish course
Starter
Pescatarian
Gluten-free

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