Recipe from The Lucky’s chef Steve Scott
Spring is the perfect time to fire up the barbecue and eat outdoors. It is also the best time to impress guests with a dish containing King Prawns.
Newcastle chef Steve Scott recommends getting your hands on the largest you can find as the more time they spend on the grill – the more flavour they absorb.
Nduja is a spicy, spreadable salami from Italy’s southern region that Scott says gives a great little kick to the flavour of the prawns.
- 8-10 large size king prawns – peeled and deveined, heads and tails left on
- 250g unsalted butter – softened
- 125g nduja
- 1 tsp sea salt flakes
- Juice of one lemon
In a food processor blend together softened butter with the salt, nduja and lemon juice. You should achieve a light, airy, whipped butter consistency. Taste and add more salt or lemon if desired.
Meanwhile, get your prepped prawns ready with a good hit of sea salt and olive oil, then place them on the hottest part of your barbecue, turn as needed so they don’t burn and ensuring you get good colour all over, your average large size prawn will take about 6-7 minutes, you want them just cooked in the middle.
While the prawns are on, gently heat the nduja butter in a good size saucepan until its starts to bubble and foam slightly.
Arrange your prawns on a large plate garnished with some wild rocket. Generously spoon over the hot melted butter.
Finish with a squeeze of lemon and some fresh baguette to catch all the extra juices.