3garlic cloves200 gmsoftened unsalted butter½ cup(loosely packed) coarsely chopped chervilJuiceof 1 lemon1 tspDijon mustard10very large uncooked king prawns (about 80gm each), deveined and splitTo serve:wild rocket and lemon wedges
Cook garlic in a small saucepan of simmering water over medium-high heat until just tender (4 minutes). Drain, refresh and crush with the flat of a knife. Transfer to a bowl with butter, chervil, lemon juice and mustard, stir to combine and season to taste. Spread three-quarters of butter mixture on prawn flesh and set aside. Melt remaining butter mixture in a small saucepan and keep warm.
Heat a char-grill pan over medium-high heat, add prawns and char-grill, turning occasionally, until golden and cooked through (2-3 minutes).
Scatter rocket onto plates, drizzle with melted butter mixture, top with prawns and serve with lemon wedges.
This recipe is from the April 2013 issue of Australian Gourmet Traveller.