BARBECUED PRAWNS WITH ROSE BUTTER SAUCE
Glazed with the rich, tangy sauce, these are great served hot from the barbie. Great dish for this Australia Day longweekend!
Prep 15 mins
Cooking 10 mins
1 cup (250ml) dry rose wine
1 lemon, zest finely grated, juiced
1 tbs crushed garlic
150g unsalted butter, cut into cubes
1 tbs olive oil
16 raw giant ocean tiger prawns, split lengthways, shells intact, deveined
1 tbs chopped fresh tarragon or chives
1. Prepare a barbecue for high heat
2. In a small saucepan over medium-high heat, bring wine, lemon zest, juice and garlic to boil. Boil mixture for 8 mins or until reduced to 1/4 cup (60mls). Remove from heat and strain sauce into another small saucepan off heat. Vigorously whisk butter into sauce to blend well and emulsify. Season sauce generously with salt. Keep sauce in a warm place.
3. Meanwhile, brush oil over prawns, cut-side down, for 2 mins or until char marks form. Turn prawns over, brush with some sauce and cook for 1 min or until almost opaque throughout.
4. Arrange prawns on a platter. Spoon more sauce over and top with herbs.