Get ready to elevate your festive celebrations with the incredible flavours of our Chargrilled Prawns and Golden Vadouvan Butter! As part of our Christmas Countdown BBQ Series, this week’s star is a true flavor bomb that will kickstart your Christmas feast with a bang.
Picture this – succulent Australian king prawns, perfectly grilled to achieve a delightful balance of tenderness and a hint of sweetness.
The magic happens when these prawns meet the smoky embrace of the grill, creating a palate-pleasing symphony of flavours. But wait, the real showstopper is our Golden Vadouvan Butter!
This luxurious butter sauce introduces a rich and aromatic dimension to the dish, thanks to the golden vadouvan spice mix. Originating from French-Indian cuisine, this spice blend is a masterpiece of warm and earthy notes. Imagine the tantalising blend of curry leaves, shallots, and ginger coming together to form a heavenly concoction that transforms the ordinary into the extraordinary.
When this golden vadouvan butter meets the perfectly grilled prawns, it creates a dance of flavours that is nothing short of extraordinary. The result is a buttery sauce with layers of complexity, enhancing the natural sweetness of the prawns and leaving your taste buds in awe.
Our Chargrilled Prawns and Golden Vadouvan Butter recipe is not just about the delicious flavors; it’s an experience that engages all your senses. The dish is visually enticing, with the vibrant colors of the prawns and the golden hues of the vadouvan butter. As you take that first bite, the aroma and taste come together in a symphony of festive delight.
So, whether you’re planning a grand Christmas feast or looking for a showstopping appetizer, look no further than our Chargrilled Prawns and Golden Vadouvan Butter. It’s a celebration on a plate, a perfect blend of tradition and exotic flair that will make your festive season truly unforgettable.
Cheers to good food, good company, and a flavorful holiday season!
Chargrilled Prawns and Golden Vadouvan Butter
Equipment
- Firehawk Grill
- Lump Charcoal (Hardwood Lump Charcoal)
- Heat Resistant Gloves
- Long Tongs
- Sharp knife Dynasty Series Serbian Cleaver
Ingredients
- 500 g Australian king prawns peeled and deveined
- 1 tbsp extra virgin olive oil
- 2 French shallots finely diced
- 1 tsp finely grated ginger
- 2 garlic cloves finely grated
- 6 curry leaves finely sliced
- 1 tbsp Golden Vadouvan spice mix
- 125 g salted butter room temperature
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Golden Vadouvan Spice Mix
- 2 tsp dried curry leaves
- ¾ tsp fenugreek seeds
- 2 tsp ground cumin
- 2 green cardamom pods
- ¾ tsp brown mustard seeds
- ¼ tsp turmeric powder
- ¼ tsp ground nutmeg
- ¼ tsp red chili powder
- 4 cloves whole
- 1 ¼ tsp garlic powder
Instructions
- Preheat your grill
- Top off or fill the firebox with charcoal. Light the charcoal. Install cooking grate on top. Leave the dome open for about 10 minutes, then close.
- Open the bottom vent and top vent halfway until the Firehawk Kamado approaches 300°F–450°F (148°C-230°C). Then begin closing the vents as needed to stabilise the kamado at your target temperature.
- Be sure to ‘burp’ the grill every time you open the dome to prevent dangerous flashback. Opening the dome 2-3 inches and allowing heat to escape for about 5 seconds should prevent this.
- When the grill is hot enough, you’re ready to grill.
- Prepare Vadouvan Butter
- In a small bowl, combine the room-temperature butter with the golden vadouvan spice mix. Mix well until the spices are evenly distributed throughout the butter. Set aside.
- Marinate the Prawns
- In a large bowl, toss the peeled and deveined prawns with extra virgin olive oil, finely diced shallots, grated ginger, grated garlic, and sliced curry leaves.
- Season the prawns with salt and pepper to taste. Ensure that the prawns are well-coated with the marinade.
- Cover the bowl and let the prawns marinate in the refrigerator for at least 30 minutes to allow the flavours to meld.
- Grill the Prawns
- Thread the marinated prawns onto skewers, ensuring they are evenly spaced.
- Place the prawn skewers on the preheated grill and cook for 2-3 minutes per side or until the prawns are opaque and have a nice char. Be careful not to overcook to maintain their juiciness.
- Finish Vadouvan Butter
- While the prawns are grilling, melt a portion of the vadouvan butter in a small saucepan on the grill.
- Once the prawns are cooked, brush them generously with the melted vadouvan butter.
- Enjoy! x
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.
