What screams summer food to you? For me, it’s prawns. And a good Aussie barbecue. Living in a flat with no balcony means the barbecue isn’t an option this summer, but the prawns definitely are, so I’m getting my fair share while the weather is warm.
I’m going to admit that I’ve been using frozen prawns for all of my cooking at the moment. So even though prawns equal summer to me, it’s not really due to seasonal availability. I can’t be sure, but I believe most prawns are imported into the UK, so they’re here year round. And they’re expensive year round and if frozen saves us a little bit of money, then frozen it is. My local supermarket only stocks raw king prawns in frozen form as well, so that makes the decision a bit easier.
There are so many ways to use prawns, but cooked in this Sriracha Butter is a simple yet tasty meal for all to enjoy. The Sriracha Butter is not ridiculously spicy, and can be tailored to suit your taste preferences. A bit more here, a bit less there and everyone’s happy. Simple ingredients, but the incredible flavours will blow you away.
The meal comes together so quickly, which means you have more time to enjoy the long, summer nights with friends, family and some good tucker!
Sriracha Butter Prawn Skewers
Prep Time: 7 minutes
Cooking Time: 5 minutes
20 raw king prawns (about 200g), shelled and deveined
100g butter, at room temperature
1 small red chilli, deseeded and thinly sliced
2 tbsp sriracha sauce
2 cloves of garlic, minced
Dried or fresh parsley, to garnish
- If using wooden skewers, ensure they are soaked in water for 20 minute or so before use. Thread 5 prawns onto each skewer and use paper towels to pat dry.
- In a small bowl, add butter, sliced chilli, sriracha sauce and minced garlic. Use a small whisk or fork to combine ingredients to form a whipped butter. Use a pastry brush or knife to spread about three-quarters of the whipped butter onto both sides of the prawn skewers.
- Heat a large frying pan or grill pan over medium heat. Add prawn skewers to the pan and cook for 1-2 minutes on each side, until prawns have changed colour. Serve immediately brushed with remaining whipped butter and sprinkled with dried or fresh parsley.
Recipe inspired by Bon Appétit.