Skull Island King Prawn Skewer with Taramasalata

Ingredients

Prawns

· 6 (U6) Skull Island prawns, peeled and cleaned with heads left on (shells reserved)

· 2 skewers

· Canola oil, for brushing

· Salt and black pepper, to season

Taramasalata

· 2 peeled shallots, sliced

· 6 cloves confit garlic

· 1 lemon, zested and juiced

· 2 tbsp tarama paste

· 150g sourdough bread (crusts removed), soaked in cold water and squeezed out

· 100g olive oil

· 800g grapeseed oil (or any neutral-flavoured oil)

· Salt and pepper, to taste

Aleppo Prawn Butter

· 500g butter

· 5g black pepper

· 5g cumin seeds

· 5g fennel seeds

· 20g Aleppo pepper

· 1 shallot, sliced

· 2 garlic cloves, sliced

· Reserved prawn shells

· 5g salt

Method

Prepare the Prawn Skewers

Thread three prawns onto each of the two skewers and set aside.

Make the Taramasalata

In a blender, add all ingredients except the oils and blend until smooth, adding a touch of cold water if needed. Once the mixture moves freely in the blender, gradually add both oils to form an emulsion. Do not add the oil too quickly or it will split. Once fully combined, the mixture should resemble thick mayonnaise, holding a peak. Set aside.

Prepare the Aleppo Prawn Butter

Begin by dry-toasting the spices in a frying pan until fragrant and lightly smoking. Add the butter, prawn shells, shallots, and garlic. Bring to a bubble, then simmer for 20 minutes. Remove from heat and allow to cool and infuse for another 20 minutes. Strain the butter and set it aside, discarding the solids.

Cook and Plate the Dish

Preheat your BBQ to high. Brush the prawn skewers lightly with canola oil and season with salt and pepper. Grill until the flesh turns opaque and the prawn heads become vibrant orange. Rest for a minute.

Spoon two generous tablespoons of taramasalata onto each plate and place the grilled prawns on top, pressing them down slightly. Spoon over the Aleppo butter, ensuring the prawns are well-coated. Finish with a sprinkle of Aleppo pepper and a touch of lemon zest.

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