Australian Prawn Recipes

Australian Prawns

Grilled jumbo prawns butterflied with a champagne beurre blanc

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Grilled jumbo prawns butterflied with a champagne beurre blanc
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 12 extra large green Australian prawns, butterflied
 Olive oil for brushing
 Sea salt
 Watercress and micro parsley to serve
 Beurre blanc
 2 eschalots, finely diced
 ½ cup champagne
 ¼ cup white wine vinegar
 200 g butter, cubed
 Lemon juice to taste

Method

To make beurre blanc:
1

Combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid.

2

Strain, reserving liquid.

3

Return liquid to pan over low heat and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.

Butterflied prawns:
4

Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.

5

Serve with beurre blanc, watercress and micro parsley.

Serves 2.
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Ingredients

 12 extra large green Australian prawns, butterflied
 Olive oil for brushing
 Sea salt
 Watercress and micro parsley to serve
 Beurre blanc
 2 eschalots, finely diced
 ½ cup champagne
 ¼ cup white wine vinegar
 200 g butter, cubed
 Lemon juice to taste

Directions

To make beurre blanc:
1

Combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid.

2

Strain, reserving liquid.

3

Return liquid to pan over low heat and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.

Butterflied prawns:
4

Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.

5

Serve with beurre blanc, watercress and micro parsley.

Serves 2.
Grilled jumbo prawns butterflied with a champagne beurre blanc