Ingredients
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8 jumbo Prawns
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2 tbsp extra virign Olive Oil
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2¾oz/ cup (75 g) Unsalted Butter
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1 oz (25 g) Yuzu Kosho
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3 Garlic
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1 Lemon
Directions
Yuzu kosho and garlic butter is a fantastic way to use yuzu kosho, a Japanese ingredient that has great affinity with grilled (broiled) seafood and meats. Made from the rind of the Japanese yuzu citrus, hot chillies and natural salt, yuzu kosho is a condiment that bursts with flavour, zinginess and heat. I use some XXL jumbo prawns (shrimp) for this recipe, but if you cannot get hold of them, use the largest prawns (shrimp) you can find. Preparing and cooking the prawns (shrimp) in their shells as I describe in the recipe mean that they remain sweet, succulent and juicy. You can experience all the benefits of eating a prawn (shrimp) in the shell but without any of the mess.
Steps
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1
Done
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Heat the grill (broiler) to its highest setting. |
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2
Done
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Using a sharp knife, cut a slit along the upper part of the prawn (shrimp) shell from the head all the way down to the tail. Keep the shell open but attached to the flesh. |
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3
Done
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Discard the stomach tract and continue cutting through the flesh about two thirds of the way down to open them up and create a bed for the yuzu kosho and garlic butter. Do not cut all the way through the prawns (shrimp). Using your hands, gently press them down once open to flatten them. Drizzle the prawns (shrimp) all over with the olive oil. |
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4
Done
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In a bowl, mix together the semi-softened butter, yuzu kosho and chopped garlic until well combined. |
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5
Done
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Fill the prawn (shrimp) cavities liberally with the yuzu kosho and garlic butter. Place them on a baking tray (sheet) lined with foil and then cook under the hot grill (broiler) for 3 minutes. Quickly remove the baking tray (sheet) from the oven and baste the prawns (shrimp) with the melted butter. Return them to the oven and grill (broil) for a further 1-2 minutes. Remove from the oven. |
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6
Done
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Serve with lemon wedges and green micro herbs. |
