“Grilled seafood is an Australian birthright,” says famed chef and author Dan Hong. “This dish takes the classic grilled prawn and pimps the umami factor with kombu butter and shellfish oil.” Perfect as an entrée or for a relaxed weekend lunch, these prawns are just one of the delicious dishes in Dan’s amazing new cookbook Mr Hong (Murdoch Books; $49.99).
Grilled prawns with kombu butter
Serves 4-5 as a starter
For the kombu butter
500g unsalted butter, softened
1 tablespoon onion powder
2 teaspoons garlic powder
40 g shio kombu, finely chopped
2 garlic cloves, finely chopped
1½ tablespoons mirin
1 tablespoon fish sauce
½ bunch coriander stems, finely chopped
2 lemongrass stems, pale part only, finely chopped
1 small handful of flat-leaf (Italian) parsley leaves, finely chopped
For the prawns
10 large raw king prawns, split in half lengthways, digestive tract removed
Mixed chopped herbs from above, to garnish
2½ tablespoons shellfish oil
Lime wedges, to serve
- To make the kombu butter put the butter in the bowl of an electric mixer fitted with a whisk attachment and whip at a high speed for 10 minutes, or until it becomes pale and aerated.
- Reserve a big pinch of each of the chopped herbs, which will be used to garnish. Turn the mixer down to its lowest speed and add the remaining ingredients one at a time, mixing after each addition.
- Preheat the oven to 250°C. Lay the prawns on a baking tray, shell side down. Season with salt and put in the oven for 2½ minutes.
- Remove the tray from the oven and spoon a thick layer of kombu butter on each prawn. Bake for another 2½ minutes.
- To serve, top each prawn with some chopped herbs and drizzle with shellfish oil. Serve with lime wedges.