Garlic Confit Butter BBQ Butterflied Prawns
These BBQ butterflied prawns are charred to perfection and doused in the most decadently delicious garlic confit butter. They are super easy to make, a crowd pleaser and the perfect seafood recipe for your next dinner party.
Servings: 4
Ingredients
- 500 g prawns Tiger or large prawns in shell
- 250 g Westgold salted butter at room temp
- 20 garlic confit cloves
- 1 tsp dried chili flakes
- 6 anchovy fillets
- pinch of salt
- 1 tbsp finely diced fresh parsley
Instructions
- Begin by butterflying your prawns. Using a serrated knife, cut down the backbone of the prawn ensuring you keep the tail and head intact. Remove the vein from the spine and press the prawns flat to expose the flesh as much as possible. Lightly season with salt and set to the side.
- In a food processor, combine the butter, garlic confit cloves, chilli flakes and anchovy fillets and pinch of salt. Blend until all ingredients are well combined. Brush the flesh of the prawns with the garlic confit butter. You will have left over butter that we will use as a dipping sauce.
- Ignite the BBQ and set the temperature to high on the grill side. Leave the lid closed to allow the temperature to reach 200 degrees celsius.
- Open the lid and place the prawns flesh side down onto the grill side so it cooks on direct heat. Close the lid and leave to cook on high for 2 minutes or until their flesh has turned pink and they are slightly charred.
- Using metal tongs, flip the prawns over and close the lid. Leave to grill for an additional 1 - 2 minutes. Remove the prawns from the BBQ and leave to rest.
- While the prawns are resting, melt the remaining butter until bubbling and frothy. Add the parsley in at the end and stir though. Pour 2 tablespoons of the garlic butter sauce over the prawns and the remaining into a small dipping dish. Peel the prawns and dip into the sauce.
- Serve immediately
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