Cedar & Ember · Starters

Garlic-Chili Butter Prawns with Grilled Sourdough

Name: Garlic-Chili Butter Prawns with Grilled Sourdough
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g Raw prawns; 40 g Unsalted butter; 1 tbsp Olive oil; 4 clove Garlic; 0.5 tsp Red chili flakes; 60 ml Dry white wine; 1 whole Lemon; 10 g Parsley; 4 slice Sourdough bread; 0.5 tsp Salt

Juicy prawns seared in sizzling garlic-chili butter with a splash of white wine and lemon, served with charred sourdough to mop up every drop.

20 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw prawns300 g
Unsalted butter40 g
Olive oil1 tbsp
Garlic4 clove
Red chili flakes0.5 tsp
Dry white wine60 ml
Lemon1 whole
Parsley10 g
Sourdough bread4 slice
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans, wheat, milk and sulphites. Check bread, wine and butter labels.

Method

Prep the prawns

Pat the prawns very dry and season with salt.

Char the bread

Brush the sourdough lightly with olive oil and grill or toast in a hot pan for 1–2 minutes per side, until crisp with dark grill marks. Keep warm.

Sear the prawns

Heat the olive oil and half the butter in a large skillet over medium-high heat. Add the prawns in one layer and cook 1–2 minutes per side, until just pink and the thickest part reaches 74°C (165°F). Move them to a plate with clean utensils.

Build the sauce

Lower the heat to medium. Add the remaining butter, the garlic and the chili flakes, and cook 1 minute until the garlic is golden. Pour in the wine and simmer 1–2 minutes until reduced by half.

Finish

Return the prawns to the pan with the lemon zest, 1 tbsp lemon juice and the parsley. Toss to coat and serve straight from the skillet with the grilled sourdough.

Take the prawns off the heat the moment they curl into a loose "C". A tight "O" means they've overcooked. They'll finish warming through in the sauce.

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