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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool