Horopito, Lemon & Garlic Butter Prawns

Horopito, Lemon & Garlic Butter Prawns

Juicy, flame-grilled prawns brushed with a rich lemon and garlic butter, finished with the distinctive peppery warmth of New Zealand bush Horopito.

Simple, fresh and perfect for summer entertaining, serve with grilled sourdough to soak up every last drop of that delicious butter.

Serves: 4-6 as a starter

Prep time: 10 minutes

Cook time: 6 minutes

 

Ingredients

15-18 large whole prawns, shells and tails on, butterflied

60g butter, melted

2 garlic cloves, finely grated

1–1½ tsp Horopito, plus extra to finish

Zest of 1 lemon

1 tbsp lemon juice

1 tsp honey

Salt, to taste

Fresh herbs, finely chopped

Lemon wedges, to serve

Sourdough, grilled, to serve

 

Method

Prepare the prawns. Using a sharp knife, cut along the back of each prawn and remove the vein, keeping the shell and tail intact. Gently open the prawns out. (alternatively, buy prawns already butterflied)

Make the Horopito butter. In a small bowl, combine the melted butter, garlic, Horopito, lemon zest, lemon juice and honey. Season with a little salt and mix well.

Brush the prawns. Preheat a barbecue or grill to medium-high heat. Arrange the prawns flesh-side up and brush generously with the Horopito butter.

Grill to perfection. Cook for 2–3 minutes, then turn and brush with more butter. Continue cooking until the prawns are opaque throughout and lightly charred around the edges.

Finish with Horopito. Transfer the prawns to a serving platter and spoon over any remaining butter. Scatter with fresh herbs and finish with another generous sprinkle of Horopito.

Serve. Add fresh lemon wedges and grilled sourdough on the side, ready to soak up all that delicious lemon and garlic butter.

Enjoy!

 

Do you want to try this?

You can buy dried Horopito from this selection (either powder in a shaker as in the photo, or flakes in a pouch).