Prawns with cumin and garlic butter

Serves 4

Prep time: 20 mins Cook time: 3 mins

24 extra large green king prawns 100g unsalted butter

2 tsp cumin seeds

4 cloves garlic, finely chopped

½ tsp turmeric

2 tbsp finely chopped flat-leaf parsley 1 tsp lemon zest

Crusty bread to serve (optional)

Dressing

¼ cup rice vinegar

1 tsp honey

1 tsp tamari or soy sauce

1 tsp toasted sesame oil

1 tsp peeled, finely grated ginger 1 clove garlic, finely chopped

Salt and freshly ground black pepper,

to taste

Asian slaw

2 cups (160g) finely

shredded red cabbage

2 cups (160g) finely shredded

green cabbage

1 cup (approx. 2 medium/240g)

carrots, grated

100g snow peas, thinly sliced

lengthways

4 medium green onions (shallots),

thinly sliced

¼ cup chopped fresh basil leaves,

plus more for garnish

2 tbsp black sesame seeds

1. For the dressing: shake together in a screwtop jar to combine.

2. For the slaw: combine all ingredients and half the seeds in a bowl with the dressing. Season to taste. Cover and leave for flavours to infuse. Garnish with extra basil and remaining seeds.

3. For the butter: melt butter in a small saucepan. Lightly crush the cumin seeds in a mortar and pestle and add to the pan with the garlic and turmeric. Cook until aromatic, then stir through parsley and lemon zest. 4. For the prawns: pre-heat the barbeque to medium; split prawns along their backs, open up to flatten and devein. Leave head on or off, as preferred. Cook prawns flesh-side down for 30 seconds only, then put shell-side down, spoon over the butter and cook until opaque, approx. 1–2 minutes more. Cooking time depends on the size of the prawns. Serve immediately with slaw and crusty bread, if desired.

Why this dish?

Marsanne’s refreshing acidity and varietal characters provide a beautiful complement to this prawn recipe.

Aged styles also match well, their richer, smoother texture providing a nice companion to the dish’s garlic butter.