If you've ever hosted the highly anticipated, anxiety-inducing annual Christmas Day lunch, you'll know it can be a real stuff around. Between your nan's refusal to touch the glazed ham you slaved over for six hours, to your out-of-town rellies that have a list of dietary requirements longer than your niece's letter to Santa, cooking for the masses is no picnic.
To simplify things—and to notch up a few brownie points between your guests—we've asked the creative minds over at Brisbane's iconic restaurant-come-cooking school, The Golden Pig for one hell of a prawn recipe perfect for the big day; grilled prawns with miso butter and charred corn salsa. Sounds super fancy, but it's a breeze to whack together. Perfect!
Roll up the sleeves, and get the BBQ firing!
For Four People (as an entree), You'll Need:
12 green king prawns, peeled and butterflied with the tails left on and skewered
For The Butter
1 tbsp miso paste
125g butter, softened
2 tsps ponsu soy (or 1 tsp lemon juice and 1 tsp soy sauce)
For The Salad
2 corn cobs with husks
100 g mixed leaves
1/2 cup coriander leaves
1 green chilli sliced
1/2 cup mint leaves
1 small golden shallot thinly sliced
For The Dressing
2 tsps maple syrup
sea salt to taste
3 tbsp lime juice
1/4 cup extra virgin olive oil
Fire up the barbeque and grill the corn on all sides until cooked. Allow 15-20 minutes to cook thoroughly, turning every 5 minutes. Allow to cool, then cut off the kernels and place in a bowl with the rest of the ingredients. Mix together the dressing ingredients.
Wrap the miso in a doubled over foil packet and flatten with your hand. Roast the miso briefly over the barbecue to toast, then mix into the softened butter.
Oil the barbecue and season the prawns with salt and pepper. Barbecue until just cooked and transfer to a dish.
Dress the salad then start plating up. Arrange the prawns on the side and top with the melted butter.
Get showered in compliments for making the best Christmas prawn dish ever!
Recipe credit: Katrina Ryan, The Golden Pig Food & Wine School
Image credit: Tanya Lee