Why make this recipe
Garlic Confit Butter BBQ Butterflied Prawns are a delicious way to enjoy prawns with rich flavors. The combination of garlic confit and anchovies in the butter gives the dish a unique, savory taste that pairs well with the sweetness of the prawns. It’s perfect for a summer BBQ, quick dinners, or when you want to impress your friends with a tasty dish.
How to make Garlic Confit Butter BBQ Butterflied Prawns
Ingredients
- 500 g prawns (Tiger or large prawns in shell)
- 250 g Westgold (salted butter at room temp)
- 20 garlic confit cloves
- 1 tsp dried chili flakes
- 6 anchovy fillets
- Pinch of salt
- 1 tbsp finely diced fresh parsley
Directions
- Begin by butterflying your prawns. Using a serrated knife, cut down the backbone of the prawn while keeping the tail and head intact. Remove the vein from the spine and press the prawns flat to expose the flesh as much as possible. Lightly season with salt and set them aside.
- In a food processor, combine the butter, garlic confit cloves, chili flakes, anchovy fillets, and a pinch of salt. Blend until all the ingredients are well combined.
- Brush the flesh of the prawns with the garlic confit butter. There will be leftover butter that you can use as a dipping sauce.
- Ignite the BBQ and set the temperature to high on the grill side. Close the lid to let it reach 200 degrees Celsius.
- Open the lid and place the prawns flesh side down onto the grill side to cook on direct heat. Close the lid and cook on high for 2 minutes or until their flesh turns pink and is slightly charred.
- Using metal tongs, flip the prawns over and close the lid again. Grill for an additional 1 to 2 minutes. Remove the prawns from the BBQ and let them rest.
- While the prawns rest, melt the remaining butter until it is bubbling and frothy. Stir in the parsley at the end. Pour 2 tablespoons of the garlic butter sauce over the prawns and put the rest in a small bowl for dipping.
- Peel the prawns and dip them into the sauce. Serve immediately.
Garlic Confit Butter BBQ Butterflied Prawns
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Delicious prawns butterflied and grilled with a rich garlic confit butter, perfect for summer BBQs.
Ingredients
- 500 g prawns (Tiger or large prawns in shell)
- 250 g Westgold salted butter at room temp
- 20 garlic confit cloves
- 1 tsp dried chili flakes
- 6 anchovy fillets
- Pinch of salt
- 1 tbsp finely diced fresh parsley
Instructions
- Butterfly the prawns by cutting down the backbone with a serrated knife while keeping the head and tail intact. Remove the vein and press flat.
- In a food processor, blend butter, garlic confit, chili flakes, anchovy fillets, and a pinch of salt until well combined.
- Brush the prawns with the garlic confit butter and set aside the leftover butter for dipping.
- Preheat BBQ to high (200 degrees Celsius).
- Place prawns flesh side down on the grill, close lid, and cook for 2 minutes until pink and slightly charred.
- Flip the prawns and grill for another 1-2 minutes.
- Remove from BBQ and let rest.
- Melt the remaining butter until bubbling, stir in parsley, and pour over prawns. Serve with extra sauce for dipping.
Notes
Consider making the garlic confit butter in advance. Experiment with different herbs for variations.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 150mg
How to serve Garlic Confit Butter BBQ Butterflied Prawns
Serve these prawns hot off the grill with the garlic confit butter sauce on the side for dipping. Pair them with some crusty bread or a simple salad for a complete meal. They make a great starter at BBQ parties or family gatherings.
How to store Garlic Confit Butter BBQ Butterflied Prawns
If you have leftovers, let the prawns cool completely before storing. Place them in an airtight container and keep them in the fridge for up to 2 days. To reheat, you can warm them in a pan or the microwave, but be careful not to overcook them.
Tips to make Garlic Confit Butter BBQ Butterflied Prawns
- Make the garlic confit butter in advance and store it in the fridge for convenience.
- Use good quality prawns for the best flavor.
- Experiment with different herbs for the butter, like basil or chives, to switch up the taste.
Variation
You can add lemon zest to the garlic confit butter for a fresh twist. Also, try adding other seafood like scallops or calamari to the BBQ for a mixed seafood platter.
FAQs
1. Can I use frozen prawns for this recipe?
Yes, you can use frozen prawns. Just make sure to thaw them completely and pat them dry before butterflying.
2. What can I substitute for garlic confit?
If you don’t have garlic confit, you can use minced fresh garlic. Just be mindful that it will have a sharper flavor.
3. Is it necessary to butterfly the prawns?
While butterflying adds a nice presentation and helps them cook evenly, you can cook them whole if you prefer. Just adjust the cooking time accordingly.
