Grilled Jumbo Prawns Butterflied With A Champagne Beurre Blanc

Grilledjumboprawns butterfliedchampagnebeurre 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.

  • 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
  1. 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.
  2. Strain, reserving liquid.
  3. 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.
  4. Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.
  5. Serve with beurre blanc, watercress and micro parsley.


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