Whole Grilled South Australian Prawns with Miso & Chilli Butter

Ingredients

1 kg Extra Large South Australian Raw King Prawns

1 tbls Miso Paste

1 tbls Sambal Olek or Minced Chilli

1 tbls Olive Oil Lemon Wedges, to serve

Miso & Chilli Butter

150 gm Unsalted Butter

1 tbls Miso Paste

1 tbls Sambal Olek or Minced Chilli

Method

In a bowl, whisk together the miso paste, chilli and olive oil.

Pat the prawns dry with paper towel, place in the marinade and toss well to coat. Marinate in the fridge for one hour. Remove the prawns from the fridge and thread onto skewers.

To prepare the butter, place the butter, miso paste and chilli in a small saucepan and gently heat over a low heat until the butter has melted. Stir well to combine.

Heat the barbecue grill plate and cook the prawns for 3-4 minutes on each side. Remove the prawns from the barbecue, arrange on a serving platter and brush with the miso and chilli butter.

Serve with the extra butter and lemon wedges.

Cook’s Tip

We’ve left the heads and shells on as this adds extra flavour, but they can be removed before marinating if required.

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