New Release | 2021 Estate Semillon paired with King prawns with coriander and chilli butter

INGREDIENTS

  • 250g unsalted butter, softened
  • 250g unsalted butter, softened
  • 2 garlic cloves
  • 2 small red chillies, roughly chopped
  • 4 anchovy fillets in oil, drained
  • ½ tsp white pepper
  • Finely grated zest and juice of 1 lime, plus lime wedges to serve
  • 1.2kg green king prawns, heads removed, deveined, butterflied
  • Micro coriander to serve (optional

     METHOD

    1. Preheat oven to 250°C. Grease and line two baking trays. Place butter, coriander, garlic, chillies, anchovies, pepper, lime zest and juice in a food processor and whiz until smooth and combined. Lay prawns flesh-side up on prepared trays and top with butter mixture. Roast for 8 minutes or until prawns are cooked through and butter mixture has melted.
    2. Place prawns on serving platter, scatter over micro coriander and drizzle remaining melted butter. Serve with lime wedges.

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