Monday, October 06, 2008

Prawns

This is a really quick recipe that is totally product driven - the product in question, these beautiful but enormous Queensland Tiger Prawns.

prawns© by Haalo


These were more like mini lobsters and bear in mind that I didn't even purchase the largest specimens. You can get a rough idea just how big they were when you compare them to a standard dinner knife.

prawns© by Haalo

I decided to treat them much like a lobster or crayfish - I split them down the middle and cleaned out the heads. These halves where then filled in with a mix of softened butter and finely chopped garlic shoots.

prawns© by Haalo


They were then pan seared until the shell had changed colour and finished off under a grill. The aromatic melting butter turning a shade of red from the prawn shells.

prawns© by Haalo


Served with the butter drizzled over and some bread to soak up those juices, they proved to be a quick but luxurious way to enjoy this bounty from the sea.

13 comments:

  1. That looks seriously delicious! The easier the recipe, the tastier the seafood, in my opinion!

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  2. you've changed these scary monsters into super delicacies:)

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  3. I was licking butter off my fingers looking at this....Spectacular!!!

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  4. Wow that is pretty special. We eat prawns often but I would not have thpought to do them like that.

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  5. This looks fantastic! What a great job you do with this blog.

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  6. This must be one of the best ways to enjoy fresh prawns!

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  7. How much per kg for the prawns? Curious if they price compare to bugs given their size.

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  8. Thanks Angelica - it certainly is tasty!

    Thanks Heart!

    Thanks Nina!

    Thanks Barbara - the size really dictated this use, they are huge.

    Thanks Dawn!

    Thanks Anh - hard to do anything bad when you start off with such great produce

    Hi Raphaelo - they are a lot bigger than either a balmain or morton bay bug, there is way more meat to shell ratio as well so price is fairly meaningless. These monster prawns are still available at Claringbolds in Prahran Market.

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  9. loving this compared to the normal garlic and butter steamed versions.

    i can imagine the nice smoky touch

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  10. What a lovely way to serve these big suckers. :)

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  11. Thanks Rita!

    Thanks Robin - they are extra decadent if that is possible!

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  12. Those are huge prawns! Almost like langoustines.

    They are really beautiful. And a perfect application.

    Do you know of these were sustainably farmed?

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  13. I think they are farmed.

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