Cook Along with Chef Deniz: Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Originally presented as a Cook-Along live class on June 11th at 5:30 PM on Facebook Live. Tonight, Chef Deniz tackled 2 recipes that use local spot prawns. Below you will find the recipe for Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw. Click here for Spot Prawns Ceviche with Chilli Mayonnaise. The video is repeated on both recipe pages.

Charred Spot Prawns with Curry and Garlic Butter, Fennel Slaw

Yields: 2 portions.

Ingredients:

• 2 lbs spot prawns (minus 6 piece from the first recipe)
• 10 ml cumin seeds
• 10 ml coriander seeds
• 20 ml fennel seeds
• 5 ml chili flakes
• 1 lime juiced, zested
• 10 ml tamarind paste
• 10 ml smoked paprika
• 2 cups butter, room temperature
• 4 cloves of garlic, or more as desired
• 2 bulbs of fennel, thinly sliced on a mandolin, tops included
• 1 red onion, sliced thin on a mandolin
• 1 bunch cilantro, chopped, stalks included
• 1 lemon juiced and zested
• 50 ml olive oil
• Lemon wedges to serve
• Rest of the baguette

Instructions:

1. Pre-heat your bbq on high. In a large bowl, mix all the spices, pinch of salt, tamarind paste, lime juice, garlic and zest. Mix with butter and very gently warm it up until loose.
2. Grill your prawns on a hot grill, whole, heads included, 2-3 minutes per side. Transfer all the prawn into a large bowl and add half the butter, half the cilantro, cover with a plastic wrap and rest for 5 minutes. While it is resting, mix shaved fennel, cilantro and onion in another bowl, season with salt.
3. Add the lemon juice, zest, olive oil and mix well. Serve prawns with bread, slaw and remaining butter as the dipping sauce.

Prep Time: 60 Minutes

Cook time: 20 Minutes