- 12 large king prawns
- 125 gm unsalted butter, diced
- 3 tsp tamari, or to taste
- For deep-frying: grapeseed or sunflower oil
- 1 tsp extra-virgin olive oil
- 10 gm (2 tsp) baby salted capers, rinsed, drained, and dried on paper towels
- To serve: lemon wedges
- 1Make a covered barbecue (see note) as hot as you can. Carefully cut along the back and belly of each prawn shell from tail to head using small, thin-tipped scissors (try to avoid cutting into the flesh) and discard one side of shell. Split the underside of the head open with scissors and butterfly, then set aside.
- 2Melt butter in a heavy-based saucepan over medium heat until light brown (4-6 minutes; don't overcook or it will become bitter). Briefly dip base of saucepan in a bowl of cold water to cool slightly, leave for 30 seconds, then add tamari.
- 3Meanwhile, heat 2cm of grapeseed oil to 180C in a small saucepan. Add capers and deep-fry until crisp (30-40 seconds; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels.
- 4Brush prawns with olive oil and barbecue shell-side down and with cover closed until heads are crisp and flesh is just translucent (1½-2 minutes). Serve with brown butter, fried capers, a grind of fresh black pepper and lemon wedges.
Note If you don't have a barbecue with a lid, place an upturned metal bowl over the prawns. Chef Mat Lindsay usually cooks the prawns in a wood-fired oven, but a barbecue works well, too. Use your hands to eat these, and don't throw away the shells and heads - they add great crunch.