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Barbecued split prawns with chervil butter

You'll need

3 garlic cloves 200 gm softened unsalted butter ½ cup (loosely packed) coarsely chopped chervil Juice of 1 lemon 1 tsp Dijon mustard 10 very large uncooked king prawns (about 80gm each), deveined and split To serve: wild rocket and lemon wedges


  • 01
  • 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.
  • 02
  • Heat a char-grill pan over medium-high heat, add prawns and char-grill, turning occasionally, until golden and cooked through (2-3 minutes).
  • 03
  • 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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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