Prawns Main Asian

Roasted prawns with yuzu kosho butter

Name: Prawns with yuzu kosho recipe
Yield: 8
Cuisine: /asian
Ingredients: 8 extra-large green prawns; 2 finger limes; 125g salted butter, softened; 20.00 ml yuzu juice; 2 tsp yuzu juice

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by Lauren and Andy Emerson

CHEFS

Dec 16, 2023

The perfect summer starter, these roasted prawns are brought to life with the bright citrusy flavours of yuzu and chilli.

8 extra-large green prawns
2 finger limes

Yuzu kosho butter

125g salted butter, softened
1 tbs green yuzu kosho
2 tsp yuzu juice

Method

1.

For the butter, place all ingredients in a medium bowl and stir until thoroughly combined and smooth. If you plan to use it straight away, do not refrigerate. Otherwise store in an airtight container in the fridge.
2.

Preheat oven to 240°C/220°C fan-forced. Place prawns belly-side up on a board and, using a large knife, cut in half lengthways.
3.

Discard the intestinal tract. Place prawns on a baking tray, cut-side up. Dollop with half the butter, reserving the rest for another use and roast for 6-8 minutes until butter is melted and prawns are cooked.
4.

Transfer prawns to a serving plate. Spoon over melted butter from the tray, and serve with finger limes squeezed over the top.

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Recipe Notes

Green yuzu kosho is a Japanese paste made from green or red chillies fermented with salt and mixed with yuzu zest and juice. You can find it at Asian grocers. You can make the butter up to 5 days ahead. It’s great on toasties or for a Japanese-inspired garlic bread.