If you’re searching for a dish that bursts with rich, decadent flavor and is irresistibly satisfying, look no further than the Garlic Confit Butter BBQ Butterflied Prawns Recipe. This recipe brings together the lush creaminess of slow-cooked garlic butter, the smoky allure of BBQ, and the fresh, tender bite of butterflied prawns. It’s a spectacular centerpiece perfect for any occasion where you want to impress without stress. Each prawn is infused with layers of umami and a subtle kick from chili flakes, making every mouthful a memorable, luscious experience that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of the Garlic Confit Butter BBQ Butterflied Prawns Recipe lies in its straightforward ingredients, each chosen to build the perfect balance of richness, spice, and freshness. From the velvety salted butter to the sweet, mellow garlic confit and the punch of anchovy umami, every component plays its role beautifully.
- 500 g prawns (Tiger or large prawns in shell): Opt for fresh, large-sized prawns for maximum juiciness and impressive presentation.
- 250 g Westgold salted butter (At room temperature): This creates the luscious base for the sauce; salted butter ensures the right seasoning from the start.
- 20 cloves garlic confit: Slow-roasted garlic that adds deep, sweet, caramelized flavor without any bite of raw garlic.
- 1 tsp dried chili flakes: Adds just the right amount of heat to balance the creamy butteriness.
- 6 fillets anchovy: These introduce an irresistible umami depth, rounding out the savory profile.
- 1 pinch salt: Enhances all the flavors, but used sparingly to avoid overpowering.
- 1 tbsp fresh parsley (Finely diced): Adds a burst of color and fresh herbal brightness at the end.
How to Make Garlic Confit Butter BBQ Butterflied Prawns Recipe
Step 1: Prepare the Garlic Confit Butter
Start by mashing together the softened Westgold salted butter and the 20 cloves of garlic confit until smooth and creamy. The garlic confit should be silky and sweet, folding seamlessly into the butter for a deeply flavored base. Next, finely chop the anchovy fillets and stir them into this mixture along with the dried chili flakes and a pinch of salt. This creates a complex, savory butter that is the heart of the dish.
Step 2: Butterfly the Prawns
Carefully butterfly the prawns by slicing along their backs without cutting all the way through, then gently open them out like a book. This technique ensures rapid and even cooking as well as maximum surface area for the garlic confit butter to cling onto, resulting in every bite bursting with flavor.
Step 3: Preheat Your Grill or BBQ
Set your grill or BBQ to a medium-high heat, giving it enough time to get properly hot. This is key to achieving those beautiful char marks while locking in the prawn’s succulent juices. You want a high heat to sear the prawns quickly without drying them out.
Step 4: Baste and Cook the Prawns
Generously cover the butterflied prawns with the garlic confit butter, ensuring every nook and cranny gets coated. Place them shell-side down on the grill and cook for about 3 minutes, then flip and cook the flesh side for another 2 minutes. The butter will melt and mingle with the heat, transforming into an irresistible sauce that bastes the prawns as they cook.
Step 5: Garnish with Fresh Parsley and Serve
Once cooked, transfer the prawns to a warm serving plate and sprinkle the finely diced fresh parsley over the top. This adds a lovely pop of color and a fresh herbal note that cuts through the richness beautifully. Serve immediately for the best taste and texture.
How to Serve Garlic Confit Butter BBQ Butterflied Prawns Recipe
Garnishes
Freshly chopped parsley is a classic and simple garnish that adds brightness. You could also squeeze a little lemon juice around the prawns to enhance the buttery garlic flavors with some citrus zing. Thinly sliced spring onions or a sprinkle of smoked paprika can also add intriguing layers visually and flavor-wise.
Side Dishes
Light and fresh sides work wonders alongside these rich prawns. Think grilled asparagus or a crisp green salad tossed with a tangy vinaigrette. For a more hearty option, creamy mashed potatoes or garlic bread are absolute dream partners, soaking up all the luscious leftover Garlic Confit Butter BBQ Butterflied Prawns Recipe sauce.
Creative Ways to Present
For an elegant touch, serve the prawns on a bed of lemon-infused couscous or alongside coconut rice to complement the garlic butter’s indulgence. A rustic wooden board presentation or small cast-iron dishes for individual servings can instantly elevate the dining experience. Don’t shy away from fresh edible flowers to add unexpected charm!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator. They will keep well for up to two days but are best enjoyed fresh for the full flavor impact.
Freezing
Freezing these garlic butter prawns is not ideal as the delicate texture can suffer. However, if needed, wrap them tightly in plastic wrap and place in a freezer-safe container. Use within one month and thaw slowly in the fridge before reheating gently.
Reheating
Reheat leftovers gently on a low heat in a pan to avoid drying out the prawns. Adding a small knob of butter helps refresh the sauce’s richness. Avoid microwaving as it can toughen the prawns and unevenly melt the garlic confit butter.
FAQs
Can I use frozen prawns for this Garlic Confit Butter BBQ Butterflied Prawns Recipe?
Yes, you can use frozen prawns, but make sure to thaw them completely and pat them dry to prevent excess moisture that can impact grilling and flavor absorption.
Is anchovy fillet flavor very strong in this recipe?
The anchovy adds a subtle umami depth rather than a fishy taste. It melts into the butter perfectly, enhancing savory notes without overwhelming the prawns.
Can I make the garlic confit butter ahead of time?
Absolutely! Prepare the garlic confit butter a day or two in advance and refrigerate it. Bring to room temperature before using to ensure easy spreading over the prawns.
What if I don’t like spicy food—should I omit the chili flakes?
You can reduce or omit the dried chili flakes if you prefer a milder flavor. The dish will still be incredibly flavorful thanks to the garlic and anchovy butter.
What is the best method for butterfly the prawns?
Use a sharp knife to carefully slice the prawn’s back from head to tail without cutting through completely, then gently open it flat. This technique allows even cooking and better butter coverage.
Final Thoughts
This Garlic Confit Butter BBQ Butterflied Prawns Recipe is truly a showstopper that feels both luxurious and approachable. Whether it’s a weekend treat or a special gathering, the layers of sweet garlic, rich butter, and smoky BBQ notes will delight your senses. Don’t hesitate to give this recipe a try—you might just discover your new favorite prawn dish for life!
Print
Garlic Confit Butter BBQ Butterflied Prawns Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings (4 prawns each)
- Category: Seafood
- Method: Grilling
- Cuisine: Australian
Description
Experience the rich and indulgent flavors of Garlic Confit Butter BBQ Butterflied Prawns, where succulent tiger prawns are grilled to perfection with a luscious garlic confit butter infused with chili flakes, anchovies, and fresh parsley for a perfect balance of heat, umami, and freshness. Ideal for a quick yet impressive seafood feast.
Ingredients
Prawns
- 500 g tiger or large prawns in shell
Butter Mixture
- 250 g Westgold salted butter, at room temperature
- 20 cloves garlic confit (sweetly roasted garlic flavor)
- 1 tsp dried chili flakes
- 6 fillets anchovy
- 1 pinch salt
- 1 tbsp fresh parsley, finely diced
Instructions
- Prepare the garlic butter mixture: In a medium bowl, mash together the room-temperature salted butter, garlic confit cloves, dried chili flakes, anchovy fillets, and a pinch of salt until smooth. Stir in the finely diced fresh parsley to evenly distribute the flavors.
- Butterfly the prawns: Rinse the prawns under cold water and pat dry. Using a sharp knife, carefully cut along the back of each prawn to butterfly them, removing the vein if desired, while keeping the shells intact.
- Apply the garlic butter: Generously spread the prepared garlic confit butter over the butterflied side of each prawn, ensuring the flavor is well coated and absorbed.
- Preheat the grill: Heat your barbecue grill or grill pan to medium-high heat, ensuring it’s properly oiled to prevent sticking.
- Grill the prawns: Place the butterflied prawns, buttered side up, on the grill. Cook for about 3-5 minutes until the prawns turn pink and the butter melts, basting occasionally with the melted butter to enhance flavor and juiciness.
- Serve immediately: Remove the prawns from the grill and serve hot, garnished with additional fresh parsley if desired. Perfect as an appetizer or main dish paired with your favorite sides.
Notes
- You can substitute tiger prawns with large prawns or shrimp if preferred.
- Adjust the amount of chili flakes based on your heat preference.
- Garlic confit can be made in advance and stored in the refrigerator for up to two weeks.
- For a milder flavor, reduce or omit anchovy fillets.
- Serve with crusty bread to soak up the delicious melted garlic butter.
