Garlic Herb Butter Prawns with Lemon Crumb
Ingredients
- Serves 4
- Seafood
- Conway Fish Trading large raw Mooloolaba prawns, 1 kg, peeled with tails on
- Optional whole prawns for presentation
- Garlic Herb Butter
- Unsalted butter, 120 g
- Grated garlic, 4 cloves
- Chopped parsley, 2 tablespoons
- Chopped chives or dill, 1 Tablespoon
- Lemon zest, 1 teaspoon
- Salt and cracked pepper to taste
- Lemon Herb Crumb
- Panko breadcrumbs, one third cup
- Olive oil, 1 tablespoon
- Grated parmesan, 1 tablespoon
- Chopped parsley, 1 tablespoon
- Sea salt, pinch
- Fresh lemon wedges for serving
Instructions
- To prepare the lemon herb crumb, warm a small pan over medium heat and add the olive oil.
- Add the panko breadcrumbs and cook gently until they turn light golden.
- Remove from heat and stir through the parmesan, parsley and a light pinch of sea salt. Set aside.
- To make the garlic herb butter, melt the butter in a wide pan until it begins to foam.
- Add the grated garlic and cook until fragrant without colouring. Stir in the parsley, chives or dill and the lemon zest.
- Season with salt and cracked pepper.
- To cook the prawns, increase the heat slightly and place the prawns into the pan in a single layer. Cook briefly on each side until they turn pink and develop a light caramelised edge.
- Spoon the garlic butter over the prawns as they cook.
- To finish the dish, transfer the prawns to a serving platter and drizzle over the remaining garlic butter from the pan. Scatter the lemon herb crumb generously over the top and serve with fresh lemon wedges.
