Ingredients
- 1kg Fresh Tiger/ King Prawns U8s
- 1kg Deseeded Red Chillies
- 1kg Peeled Australian Garlic
- Good Quality Canola Oil (To Cover Chilli & Garlic)
- 150g Gochujang
- 2kg High Fat (70+%) Quality Butter (Softened)
- Lemons
- Fresh Sourdough
- Flaked Salt
Method
- Deseed all red chilli and garlic, place in pot and cover with oil. Place on low heat and cook until soft, ensuring no colour on garlic or chilli. If it starts to colour turn heat down and stir.
- Once cooked strain garlic & chilli and set oil aside. Place chilli/garlic in thermomix or blender and puree to fine paste.
- Fold Gochujang through mix. Once combined then add the butter and whip using a whisk or kitchenaid.
- Place your index finger under the back of the cranium of the prawn and rip it off leaving the legs and inside of the head attached.
- Find the sand sack or “poo tube” and wiggle it until you have a good grip on it. Bend the tail and body straight and pull the tube out in one piece.
- If sand sack isn’t removed in one piece, make a small incision down the body to remove.
- Place Prawns on a tray with flake Olsons salt and good quality olive oil. Place in woodfired oven or fan forced oven 225C for 5-6 minutes or until prawns are cooked. Ensure the prawns are still slightly opaque.
- Serve on a plate or platter and place the fermented chilli butter fat over the top, serve with good quality crusty bread and lashing of lemon.
