NewsBite

Advertisement
Good Food logo

Grilled split prawns with 'nduja butter

Katrina Meynink
Katrina Meynink

Advertisement
Split prawns with 'nduja butter.
Split prawns with 'nduja butter. Katrina Meynink

You will have more butter than is needed for this recipe, but leftovers in the fridge mean you can add a flavour punch to grilled proteins or roasted veg at a moment's notice.

Advertisement

Ingredients

  • 500g tiger prawns

  • lemon halves to serve

'Nduja butter

  • 4 garlic cloves, skin on

  • 150g butter

  • 85g 'nduja sausage

  • 2 anchovies (optional)

  • juice and zest of 1 small lemon

  • 3 tbsp olive oil

  • ¼ cup flat-leaf parsley leaves, chopped

  • sea salt flakes and pepper to season

  • edible flowers, to scatter (optional)

Method

  1. 1. Preheat the oven to 180C fan-forced (200C conventional).

    2. Place the garlic on a square of foil. Drizzle over 1 tablespoon of the olive oil, enclose the garlic with the foil and cook the parcel for 20 minutes or until the garlic is roasted and soft. Peel the garlic and add to a food processor with the remaining butter ingredients. Whiz in the processor until fully incorporated and the butter appears light and fluffy.

    3. Prep the prawns by using a pair of kitchen scissors to snip through the back of the prawns from the head to tail, keeping the head intact for flavour and the shell on to protect the prawn flesh when it hits the heat. Remove the vein and open the prawns to lie flat.

    4. Heat a char-grill pan (or barbecue) over high heat. Add a generous dollop (at least 1 tablespoon) of 'nduja butter and once it starts to foam, add the prawns, flesh side down for 1-2 minutes, then turn and dollop on more butter. Grill until the prawns are just cooked through (2-3 minutes) and have taken on a light char in spots. Transfer to a serving plate, season generously with salt and add a little more 'nduja butter so it melts over the piping hot prawns. Serve with extra 'nduja butter on the side for swiping, and lemon halves and salt and pepper for seasoning.

    Recipes to cook the Good Food Guide trends at home

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Katrina Meynink

Original URL: https://www.theage.com.au/goodfood/recipes/katrina-meyninks-split-prawns-with-nduja-butter-20221226-h28vhc.html