easy meals
Chargrilled Tiger Prawns with Chorizo Butter WE FOCUS ON ONE EXCEPTIONAL PRODUCT. Ask for ‘Halls Suzette’ at your favourite local store.
INGREDIENTS 600g Jumbo tiger prawns, peeled, deveined, head and tail left on 1 chorizo sausage, diced 150g ghee, or clarified butter 10g dill, leaves only 2 limes, fresh, cut in halves 150g Kewpie mayonnaise 2 tbsp olive oil METHOD
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Prepare prawns, dice chorizo. In a small saucepan on medium heat warm through chorizo until it starts to sweat, add the ghee (or melted butter) and simmer gently for 5 minutes or until chorizo has started to darken in colour. Remove from heat and allow chorizo to infuse with ghee/butter. Heat a pan on medium heat, add oil to pan, once oil starts to simmer add prawns being careful not to overcrowd the pan.
Add lime half, flesh side down and allow to caramelise, remove from pan and set aside. Brush prawns generously with the chorizo butter, turning gently to brush the other side of the prawns with more of the chorizo butter. Continue to turn prawns until they become golden in colour and are cooked all the way through.Give prawns a final brush with the chorizo butter, arrange on plate, drizzling chorizo and its butter over the prawns, scatter dill generously, serve with the charred lime half and kewpie mayonnaise for dipping. Tips: You can use any prawns depending on what is in season/available. Butter can be reused, refrigerate after use and heat for thirty seconds in microwave to melt again. Serves 4 entrée size. By Chef Rob Nixon of Nicko’s Kitchen for The Good Grocer
