Ocean king prawns with garlic butter
Main
Gigi
- 6 piece Ocean king prawn U8
- 190 g Garlic and parsley butter
- 80 ml Citrus dressing
- 1 piece Lemon
- Split the prawns in half with a knife from the belly making sure you don't cut the back shell
- Crack them open with your hand to make them flat and remove the poo from the tail
- Spread a good spoon of garlic butter the whole way to the head and dispose flat on a tray
- Roast quickly in a very hot oven until the tail gently starts to curl up and the flesh to look firm
- Lay down on a plate and finish with a drizzle of citrus dressing and a lemon cheek
Story: This dish is a classic dish that I used to eat in the south of France. You cannot do more simple but when the prawn is cooked perfectly and the garlic butter slightly caramelised, it's one of the most delicious dish!
Tips: To eat the prawns, best is to peel the flesh from the head to the tail either with your finger or a fork. The head should go straight in your month sucking all the juice from it. Some people would even eat the head itself!
Bon Appetit!
