Foodie heaven

Better Homes and Gardens (Australia) - - Contents -

Karen Mar­tini siz­zles with seafood and sal­ads

Prepa­ra­tion time: 10 mins plus 30 mins soak­ing Cook­ing time: 10 mins Serves 2

4 whole green king prawns 2 x 350g porter­house steaks 1 Tbsp sea-salt flakes Freshly ground black

pep­per, to sea­son 3 Tbsp ex­tra vir­gin olive oil 1 lemon, halved Green salad, to serve

SEAWEED BUT­TER 10g dried arame seaweed

(avail­able from Asian gro­cers) 200g un­salted but­ter,

chopped, soft­ened Finely grated zest and

juice of 1 lemon 1 Tbsp soy sauce 1 Tbsp finely grated gin­ger ¼ tsp cayenne pep­per

1 To make seaweed but­ter, soak arame in cold wa­ter for 30 min­utes. Drain well. Re­serve a lit­tle for gar­nish, roughly chop re­main­der. 2 Put chopped arame, but­ter, zest, juice, soy, gin­ger and cayenne in a food pro­ces­sor and process un­til com­bined and whipped. Set aside ¼ and freeze re­main­der in plas­tic wrap for another use. 3 Us­ing a ser­rated knife, but­ter­fly prawns by split­ting down backs. 4 Heat a bar­be­cue flat plate or medium fry­ing pan over a high heat. Sprin­kle steaks with salt, sea­son with pep­per and driz­zle with oil. Cook steaks for 2½ min­utes each side or un­til browned. Add seaweed but­ter and cook for a fur­ther minute each side for medium-rare or un­til cooked to your lik­ing. Set aside on a plate and cover loosely with foil. Re­serve pan juices. Wipe pan clean then cook prawns for 90 sec­onds each side. 5 Trans­fer steaks to serv­ing plates. Lay prawns on top, spoon over re­served juices and squeeze with lemon. Top with re­main­ing arame and serve with salad on the side.

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