Grilled Jumbo Prawns Butterflied With A Champagne Beurre Blanc
Indulge in our exquisite Grilled Jumbo Prawns, butterflied and cooked to perfection on the grill. These Australian wild-caught tiger prawns are luxuriously dressed with a silky Champagne beurre blanc sauce, adding a sophisticated touch of elegance. The prawns natural sweetness complements the rich, creamy sauce, creating a decadent dish that’s perfect for a special occasion. Served with a garnish of fresh herbs for added freshness.
Ingredients
- 12 extra large raw wild 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
- 200g butter, cubed
- Lemon juice to taste
Method
- To make beurre blanc combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid.
- Strain, reserving liquid.
- Return liquid to pan and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.
- Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.
- Serve with beurre blanc, watercress and micro parsley.
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