Brown butter chargrilled prawns

Name: Brown butter chargrilled prawns
Yield: 6
Ingredients: 12 large king prawns, peeled, butterflied (tails intact); 40.00 ml extra virgin olive oil; 125g unsalted butter, chopped; 10 curry leaves or 4 lemon myrtle leaves; Juice of 1 lemon; 30.00 ml brown mustard seeds; 100g turmeric, peeled, thinly sliced; 55g caster sugar; 60ml white vinegar

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With turmeric as the star ingredient, you will love this healthy prawn recipe by Rebecca Lines and Hamish Ingham as a starter at your next dinner party.

12 large king prawns, peeled, butterflied (tails intact)
2 tbs extra virgin olive oil
125g unsalted butter, chopped
10 curry leaves or 4 lemon myrtle leaves
Juice of 1 lemon
1 1/2 tbs brown mustard seeds

Turmeric Pickle

100g turmeric, peeled, thinly sliced
1/4 cup (55g) caster sugar
1/4 cup (60ml) white vinegar

Method

1.

For turmeric pickle, place turmeric in a heatproof bowl and set aside. Place sugar and vinegar in a small pan over medium heat, stirring until sugar dissolves. Bring to the boil, then remove from heat and pour over turmeric. Set aside to cool. Toss prawns with oil and season.
2.

Heat a chargrill pan over high heat. Cook prawns, turning, for 3-4 minutes until just cooked through. Place on a serving platter.
3.

Melt butter in a saucepan over medium heat. When the butter starts to foam, add curry leaves and cook for 2 minutes or until butter has browned and curry leaves are crisp.
4.

Stir in lemon juice and mustard seed, then pour over prawns. Spoon turmeric pickle over prawns and serve.