Description
These Garlic Confit Butter Butterflied BBQ Prawns are a sensational dish packed with rich, savory flavors. Fresh tiger prawns are butterflied and coated in a luscious garlic confit butter sauce infused with chili flakes and anchovies, then grilled to perfection for a smoky, tender bite. Finished with a fresh parsley garnish and served with extra garlic butter for dipping, this recipe promises an epic seafood experience ideal for BBQ lovers.
Ingredients
Scale
Seafood
- 500 g prawns (fresh tiger or large prawns in the shell)
Garlic Confit Butter Sauce
- 250 g Westgold salted butter (room temperature)
- 20 cloves garlic confit
- 1 tsp dried chili flakes
- 6 anchovy fillets
- 1 pinch salt
Garnish
- 1 tbsp finely diced fresh parsley
Instructions
- Preparation: Begin by preparing your ingredients and ensure the prawns are cleaned and ready for butterflying.
- Butterfly the prawns: Carefully cut down the backbone of each prawn keeping the tail and head intact. Remove the vein and gently press the prawns flat to expose the flesh. Lightly season with a pinch of salt and set aside to allow the flavors to meld.
- Blend the butter: In a food processor, combine room temperature Westgold salted butter, garlic confit cloves, dried chili flakes, anchovy fillets, and a pinch of salt. Blend until smooth and well combined, creating a rich and flavorful garlic confit butter.
- Brush with flavor: Generously brush the prepared garlic butter onto the flesh of the butterflied prawns, making sure each prawn is thoroughly coated. Reserve any leftover butter for serving as a dipping sauce later.
- Preheat the BBQ: Light your barbecue and set the grill to high heat, aiming for approximately 200°C with the lid closed. This ensures the grill is hot enough to impart a perfect smoky char.
- Grill the prawns: Open the lid and place the prawns flesh side down on the hot grill grate. Close the lid and cook for 2 minutes, until the flesh turns pink and develops a slight char, enhancing the smoky flavor.
- Flip and finish: Using metal tongs, carefully flip the prawns over and close the lid again. Grill for an additional 1 to 2 minutes until the prawns are thoroughly cooked and slightly charred on the other side. Remove from the grill and let them rest briefly.
- Prepare the garnishing butter: While the prawns rest, melt the remaining garlic confit butter until it bubbles and froths. Stir in the freshly diced parsley to add a fragrant, fresh herbaceous note to the buttery sauce.
- Serve and enjoy: Drizzle about 2 tablespoons of the warm garlic butter sauce over the grilled prawns. Serve the rest on the side as a dipping sauce. Encourage diners to peel the prawns and dip them generously for a rich, savory flavor experience.
Notes
- Use fresh tiger prawns or large shell-on prawns for the best texture and flavor.
- Garlic confit adds a mellowized sweetness to the garlic flavor compared to raw garlic.
- Anchovies impart umami without overpowering the dish — do not omit.
- Be careful not to overcook the prawns: they become tough and rubbery if grilled too long.
- Room temperature butter blends more smoothly when making the garlic confit butter mixture.
- Serve immediately after grilling for optimal taste and texture.
- If you do not have a BBQ, a grill pan on the stovetop can be used as an alternative.
