Grilles Jumbo Prawns butterflied with Champagne beurre blanc


  • 12 extra large green 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
  • 200 g butter, cubed
  • 75 ml lemon juice


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.