Grilled jumbo prawns butterflied with a champagne beurre blanc
12 extra large green Australian prawns, butterflied
Olive oil for brushing
Watercress and micro parsley to serve
2 eschalots, finely diced
½ cup champagne
¼ cup white wine vinegar
200 g butter, cubed
75 ml lemon juice
To make beurre blanc, combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid. Strain, reserving liquid. Return liquid to pan and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.
Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.
Serve with beurre blanc, watercress and micro parsley.