insideKENT Magazine Issue 99 - June / July 2020 | Page 30

FOOD+DRINK
GET YOUR GRILL ON
WHETHER A MARINADER, RUBBER, SIDE DISH SUPREMO OR ALL-ENCOMPASSING
MASTER OF THE GRILL - ELEVATE YOUR OUTDOOR DINING EXPERIENCE WITH
THESE INSPIRED BBQ DISHES
Prawns with Chilli, Ginger and Garlic Butter
Recipe from the The mymuybueno Cookbook by Justine Murphy
Cooked on the barbecue or griddle, these are quick and easy to prepare, and a wonderful way to enjoy prawns and get stuck in.
Serves: 4
Ingredients:
• 100g unsalted butter, chopped and softened
• 2 cloves of garlic, peeled and grated
• 1cm ginger, peeled and grated
• 1/2 red bird’s eye chilli, finely chopped
• 1/2 tsp flaked sea salt
• 1-2 tbsp fresh parsley, finely chopped
• 1 tbsp sunflower oil
• 16 large raw prawns, deveined with shells on
• Grind of black pepper
• 1 lemon, cut into wedges
Method:
1. Place the butter, garlic, ginger, chilli, and salt in
a small saucepan over a medium heat until the butter
has melted and is bubbling. Remove the pan from
the heat and stir in a tablespoon of chopped parsley.
2. Heat a barbecue or griddle pan and using a
silicone brush, brush the grill rack or pan with the
sunflower oil.
3. Thread the prawns onto 16 metal skewers from
the tail, so the heads are at the top of the skewer.
Place each prawn skewer on the heat and cook for
3 minutes on each side, until they are pink and you
can see some charring. Brush the prawns while
cooking with your flavoured butter. If they are really
large prawns, you can cook them for a little longer,
but it’s better to undercook fresh prawns, as the
residual heat will finish the process, than to overcook
them, making them hard and dry.
4. Place the cooked prawn skewers onto a
platter, and pour over the remaining flavoured butter.
Top with parsley, a pinch of salt and a grind of
black pepper.
5. Serve with the lemon wedges. These are delicious
peeled and dipped in aioli. Have a finger bowl and
lots of kitchen paper available.
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