Asian Grilled Shrimp / Prawns
Whether you make these on your BBQ or in a fry pan, this is a simple but magical combination of ingredients that tastes like something you'd get at a fancy restaurant! Actually, this is a copy of a great dish I had at a restaurant in Sydney called Esther.The nutty flavour of the browned butter pairs perfectly with a drizzle of sweet soy sauce and the freshness of lime. Add a sprinkle of chili for heat! Keep some bread on hand to mop up the glorious juices.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb / 500 g shrimp / prawns ((fresh), peeled and deveined (Note 1))
- 2 garlic cloves (, crushed)
- 2 tbsp vegetable oil
- 1/3 cup salted butter ((or 1/3 cup unsalted butter + big pinch of salt))
- 3/4 to 1 tsp tsp sweet soy sauce / kecap manis ((Note 2))
- 1 lime (, large)
- 1 red birds eye chilli (, deseeded and finely sliced or chopped)
- Cilantro / coriander leaves
Instructions
- 1
Combine shrimp / prawns, garlic and oil in a small bowl, use your fingers to coat then set aside for 15 minutes.
- 2
Browned Butter
- 3
Meanwhile, melt butter in a small silver fry pan or saucepan over medium heat. (Note 3)
- 4
Heat until it starts to foam, then swirl the pan occasionally to distribute heat evenly.
- 5
Cook until the butter turns golden, smells nutty and there are brown specks at the bottom (you might need a teaspoon to push the foam aside).
- 6
Remove from heat immediately. Pour into a jug, leaving behind most of the bitter brown specks (I strained it - because I was making an effort!).
- 7
Set aside until required.
- 8
Prawns / Shrimp
- 9
Heat the BBQ or fry pan over high heat (no oil).
- 10
Add prawns / shrimp and cook until each side is lightly golden brown, but be sure not to overcook! (Note 4)
- 11
Serve
- 12
Place prawns in a bowl. Grate over the zest of a lime, then cut the lime in half and squeeze over about 1 tbsp of lime juice. Drizzle with 1 tbsp of browned butter, toss gently.
- 13
Transfer to a plate. Drizzle with 2 tbsp of browned butter then lastly, drizzle over kecap manis, using as thin a stream as you can.
- 14
Serve immediately, garnished with chilli and cilantro/coriander, if using.