Tommy & Rach’s Tiger Prawns.

INGREDIENTS

PRAWNS

• 12 KING Tiger Prawns, Butterflied (MUST BE KING As large as possible!!)

• 6 TBSP unsalted butter

• 3 garlic cloves
  1 lemon, sliced into wedges

• 2 Birds eye Chillis, finely diced

• 2 x Bottle of Matso’s Ginger Beer
  Salt and pepper to season

• 500 gm panko crumbs

BISQUE

• 200gm butter

• Prawn heads x 12 

• 1 x onion 

• Shallots x 10

• Garlic clove x 4

• Lemon x 2 

• Matsos Ginger Beer x 2 bottles
  

HERB SALAD

• 2 x cups sorrel 

• 500gm pea shoots

• 2 x bunch basil 

• 1 x bunch chives

METHOD

METHOD

1. Prepare Prawns, remove legs and antennae from prawns. Butterfly the prawns by running a sharp knife along the underside of each prawn until the knife touches the shell (but don’t cut through shell). Use scissors to cut the prawns’ heads in half. Remove intestines. Salt Prawns all over. 

2. Mince garlic and combine in a bowl with butter, salt and pepper. Spoon 1-2 tsp of butter mixture on top of each prawn. 

3. Heat a Saucepan to med/high. Add a small amount of olive oil to prevent butter from burning. Place prawns their backs, shell side down, a cook for 3-4 mins in batches of 4. Spooning the butter mixture over the prawns as they continue to cook, just until the meat turns white and remove immediately.   barbeque flesh down with a tray on top to stop them curling. Cook briefly then flip onto their shells and put the tray back on top.

4. Strain pan juices into a bowl and set aside. Clean pan between each cook. 

5. Once all Prawns are cooked, return butter juices to the pan, warm gently, then deglaze with half a bottle of Matso’s Ginger Beer, turning the heat down to low and gently reducing. Straining again. 

6. Plate up prawns x2 on each plate, and drizzle reduction over.

7. Garnish with Mint leaves leaves, and a wedge of lemon

ALT METHOD:

• Place prawns onto baking tray and grill for 4 mins on 200C. 

• make a butter sauce separately, and serve warm/immediately. 

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