Make a difference by looking for the MSC blue fish tick label when shopping for seafood.
Prep time
15 mins
Cooking Time
10 mins
Serves
6
Ingredients
Ingredients
- 6 Skull Island Tiger Prawns, thawed
- Sea salt to taste
- 2 tablespoons light extra virgin olive oil
- 125g butter
- 3 big cloves garlic, peeled, finely chopped
- ¼ cup fresh curry leaves (around 24 leaves)
- ½ teaspoon ground cumin powder
- 1 tablespoon soy sauce
- 1 teaspoon chilli crisp oil (I use Marions Kitchen brand)
- 1 teaspoon maple syrup
1 lemon to serve
When shopping for sustainable seafood, look for the MSC blue fish tick label to be sure.
Method
Method
- Preheat the oven to 240 degrees celsius. Use kitchen scissors to make an incision lengthways through the belly, legs and heads of the prawns. Use a small sharp knife to cut through the flesh, making sure not to cut all the way through the shells. Use clean hands to open up the prawns and flatten out. Remove the intestinal tract then place the prawns on an oven tray flesh side up.
- Lightly season the prawns with a small pinch of salt then drizzle or brush with the extra virgin olive oil. Place the prawns in the oven for 6-7 minutes, or until the legs are starting to go crisp and the flesh is just cooked (They will continue to cook a little once removed from the oven, so remove when they are slightly under and they will finish cooking when resting)
- Meanwhile, melt the butter in a medium sized frying pan. Once starting to foam add in the garlic and cook for 1 minute before adding in the curry leaves, being careful as they can spit. Stir in the cumin powder and allow to cook for 30 seconds before adding in the soy sauce, chilli crisp oil, maple syrup and a small pinch of salt then remove from the heat.
- Place the prawns flesh side up on a serving plate then spoon over the warm curry leaf and soy butter. Use a microplane to finish with some lemon zest over the top and serve with lemon wedges on the side.
Wine pairing:
With ripe fruit characters and a generous palate, this wine complements the earthy sweetness of the prawns while embracing the curry leaf, soy butter, maple and cumin. The result is a harmonious pairing that elevates both the seafood and the spice.
Sustainable Seafood Guide
Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery. Find out where to buy, what to look for and the questions to ask.
