Make bush tucker damper to mop up the garlic butter.
20 medium to large prawns
3 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
120ml unoaked chardonnay
90g unsalted butter, cut into 1cm cubes
¾ tsp parsley, finely chopped
¼ tsp cooking salt
75g macadamia nuts, roughly chopped
45g white sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
4 tsp mountain pepperberries*
1 tsp salt flakes
1. To make the dukkah, preheat oven to 180C fan-forced (200C conventional).
2. Spread macadamia nuts and sesame seeds on a tray and roast for 3 minutes; remove, shake the tray and then put in the oven for another 3 minutes. When golden brown, remove and cool.
3. In a mortar and pestle, crush the coriander, cumin, pepperberries and salt flakes. Transfer to a bowl and mix in macadamia nuts and sesame seeds.
4. For the garlic prawns, peel the prawns and place in a medium bowl, sprinkle with salt and toss.
5. Heat oil in a large non-stick frypan over high heat. Sear the prawns on the first side for 2 minutes or until golden. Turn prawns over, make a bit of room in the pan and add garlic and cook for 30 seconds or until garlic is pale golden.
6. Add wine and bring to a simmer, scraping the pan to lift away caramelised bits. Simmer until the wine has mostly evaporated, about 1.5 minutes.
7. Lower heat to medium, add butter and swirl the pan slowly until it melts. Stir in the parsley and divide prawns between 4 plates. Spoon over garlic butter sauce, sprinkle each plate with dukkah and serve.
This recipe goes well with my bush tucker damper.
*Also know as mountain pepper or pepperberries, this spice is native to Tasmania and is similar to black peppercorns, but spicier and more interesting.