Ingredients
- 12 Giant Skull Island Tiger Prawns, thawed
- Extra Virgin Olive oil
- Flaky salt
Honey Harissa Butter
- 200g unsalted butter, softened at room temperature
- 3 tbsp good quality harissa paste
- 2 tbsp honey, gently heated
- Pinch of flaky sea salt
Method
- Prepare the prawns
Using kitchen scissors, cut along the underside (belly) of each prawn from head to tail, taking care not to cut all the way through the shell. Use a sharp knife to deepen the incision if needed, then gently open the prawn like a book. Remove the digestive tract if visible. - Make the butter
In a bowl, combine softened butter, harissa paste, honey and a large pinch of flaky salt. Mix with a fork until well combined. Set aside. - Cook the prawns
Heat a splash of olive oil in a large pan or grill plate over medium-high heat. Cook the prawns shell-side down first for about 2 minutes, then flip and cook until the flesh turns opaque and the roe (if present) becomes bright orange.
- Finish and serve
While still hot, dollop or brush the prawns generously with honey harissa butter. Melt the remaining butter in a saucepan or in the microwave. To serve, lay the prawns across a large platter and pour over the extra melted butter. Garnish with chives and a pinch of flaky salt.
Notes from Alex
- Don’t mistake the central green vein for the digestive tract—it’s actually roe, and when cooked, it turns a vibrant orange. It’s totally edible and absolutely delicious.
- Avoid overcrowding the pan when cooking your prawns—cook in batches to ensure even heat and a beautiful sear.
- These prawns are perfect for the BBQ too—just preheat your grill, brush the prawns with olive oil, and cook directly over the flame for that irresistible smoky char.
- HOT tip! Slice up some crusty bread to mop up the extra butter and prawn juices.
