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5 Star Retro Classic recipe |
Garlic Prawns with Truffle Oil Recipe |
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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.
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. |
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| Garlic Prawns with Truffle Oil | ||||
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24 large green Tiger Prawns 6 cloves garlic 2 Tbs olive oil .5 Tbs Truffle oil (optional) Tarragon chopped 100 salted butter Tarragon to Garnish
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Peel and devein prawns Slice deeply but not completely lengthwise Blend garlic, butter, salt and oils to a smooth paste and pulse in some tarragon Heat 4 ramekins in 180° oven Heat to moderate a small non stick fry pan Add garlic puree and then add prawns as soon as the puree has temperature. Its important not to overheat the butter. You do not want the butter to nut or brown at all. Cook less than 30 sec a side. Place immediately into hot ramekins (6 prawns each) pouring garlic butter over the top and bake 2 minutes Garnish with extra Tarragon and serve immediately with sour dough bread to dip into and mop up the garlic butter. |