Prawns Entertaining

Barbecued king prawns with chorizo and Aleppo pepper butter

Name: Barbecued king prawns with chorizo and Aleppo pepper butter recipe
Yield: 4
Ingredients: 1kg floury potatoes (such as King Edward or sebago), sliced 1cm-thick; 1/3 cup (80ml) extra virgin olive oil; 3 garlic cloves, crushed; Juice of 1 lemon, plus wedges, to serve; 12 extra-large green prawns, split through the belly, deveined, tails intact; Rocket leaves, to serve; 120g chorizo, casing removed, finely chopped; 200g unsalted butter, room temperature; 2 tsp Aleppo pepper (substitute chilli flakes); Zest of 1/2 lemon

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Lobster & prawns — Barbecued king prawns with chorizo and aleppo pepper butter

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by Helena Moursellas

Nov 18, 2021

Fire up the barbie for these spicy prawns. But be warned: you’ll want to add this butter to everything!

1kg floury potatoes (such as King Edward or sebago), sliced 1cm-thick
1/3 cup (80ml) extra virgin olive oil
3 garlic cloves, crushed
Juice of 1 lemon, plus wedges, to serve
12 extra-large green prawns, split through the belly, deveined, tails intact
Rocket leaves, to serve

Chorizo and Aleppo pepper butter

120g chorizo, casing removed, finely chopped
200g unsalted butter, room temperature
2 tsp Aleppo pepper (substitute chilli flakes)
Zest of 1/2 lemon

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a large baking tray with baking paper.
2.

Place potato, oil, garlic and lemon juice in a large bowl. Season with salt flakes and freshly ground black pepper, and toss to combine. Place potatoes on prepared tray in a single layer and bake, turning halfway through cooking, for 45-50 minutes, until golden and slightly crispy.
3.

For the chorizo and Aleppo pepper butter, place a large non-stick frypan over medium heat. Add chorizo and cook, stirring constantly, for 8-10 minutes, until chorizo is crisp. Drain on paper towel and set aside to cool completely.
4.

Meanwhile, in a stand mixer fitted with the whisk attachment, whisk the butter, Aleppo pepper and 1/2 tsp salt flakes, scraping down the sides occasionally, for 4-5 minutes, until white and creamy. Add chorizo and lemon zest and whisk for a further 3-4 minutes, until chorizo is incorporated. Transfer to a small bowl and set aside.
5.

Preheat oven grill to 220°C and line a large baking tray with foil.
6.

Place prawns on prepared tray in a single layer and cover tails with foil to avoid burning. Spread 1 tbs chorizo butter over each prawn across the split, then grill for 6-8 minutes, until cooked through and lightly charred. Season. Keep warm until ready to serve.
7.

To serve, place prawns on a large serving platter along with any cooking juices. Serve with potatoes, rocket, lemon wedges and any remaining chorizo and Aleppo pepper butter alongside. (You can store any leftover butter in an airtight container in the refrigerator up to 6 weeks.)