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Peel the prawns.
Tails on or tails off. Your choice.
Slice along the vein line lengthwise and remove the vein.
Blend garlic, butter, tarragon and oil to a smooth paste.
Heat 4 ramekins in 180° oven.
Heat to moderate a small non stick fry pan.
Add garlic puree and then add 6 or 12 prawns at a time making sure not to over crowd the pan. You do not want the prawns to stew. Its important not to overheat the butter. You do not want the butter to nut or brown at all. Sprinkle with sea salt and cook less than 30 sec a side.
Place into hot ramekins (6 prawns each) pouring the remaining hot garlic butter over the top and then drizzle with a small amount of truffle oil. Add more tarragon.
Bake just over 3 minutes. Maybe 4 minutes if you use extra large prawns.
Garnish with extra Tarragon and serve immediately with sour dough bread to dip into and mop up the garlic butter.
Slice along the vein line lengthwise and remove the vein.
Blend garlic, butter, tarragon and oil to a smooth paste.
Heat 4 ramekins in 180° oven.
Heat to moderate a small non stick fry pan.
Add garlic puree and then add 6 or 12 prawns at a time making sure not to over crowd the pan. You do not want the prawns to stew. Its important not to overheat the butter. You do not want the butter to nut or brown at all. Sprinkle with sea salt and cook less than 30 sec a side.
Place into hot ramekins (6 prawns each) pouring the remaining hot garlic butter over the top and then drizzle with a small amount of truffle oil. Add more tarragon.
Bake just over 3 minutes. Maybe 4 minutes if you use extra large prawns.
Garnish with extra Tarragon and serve immediately with sour dough bread to dip into and mop up the garlic butter.
24 large Green Tiger Prawns
6 cloves garlic
2 Tbs peanut oil
100g salted butter
Tarragon chopped
Sea Salt
1 Tbs Truffle oil
Tarragon to Garnish
6 cloves garlic
2 Tbs peanut oil
100g salted butter
Tarragon chopped
Sea Salt
1 Tbs Truffle oil
Tarragon to Garnish
This is a classic recipe found on almost every menu of the 1970's. There are so many ways to achieve a good outcome and I think this version is very good. The quality of prawn makes a huge difference and be certain that underdone is better than overdone. They will continue to cook in the ramekin when served. Tails on, tails off doesn't matter much. I like the tails off.
After 30 years of perfecting this dish I say Tarragon is the right herb with a touch of truffle oil. Do a test run to find the exact cooking time. Larger prawns will need longer. Once you know the correct time then carry on.
A friend of mine worked as a mate on Tiger Prawn trawlers in the gulf of Carpentaria during the 1990's and at the end of the season would turn up at my house with a carton of Albino Tiger Prawns he had personally sorted from the 40 tonne catch. A rare rare treat. He has gotten older and no longer does this. Not to mention the shark fins. Shame shame shame.
After 30 years of perfecting this dish I say Tarragon is the right herb with a touch of truffle oil. Do a test run to find the exact cooking time. Larger prawns will need longer. Once you know the correct time then carry on.
A friend of mine worked as a mate on Tiger Prawn trawlers in the gulf of Carpentaria during the 1990's and at the end of the season would turn up at my house with a carton of Albino Tiger Prawns he had personally sorted from the 40 tonne catch. A rare rare treat. He has gotten older and no longer does this. Not to mention the shark fins. Shame shame shame.