BBQ Prawns with Caper and Preserved Lemon Butter, Kipfler Potatoes and Dill
A certified family favourite, the char the barbeque grill imparts on prawns is just the best. Add to this a caper and preserved lemon butter, and some potatoes in dill for a recipe you’ll return to again and again. For a wine match, we recommend our Scarborough The Obsessive Chardonnay.
16 large whole green prawns
1 bunch dill
50g capers, finely diced
20g toasted fennel seeds
10g chilli flakes
50g preserved lemon, pulp removed and skin finely diced
50g grain mustard
50ml cider vinegar
100ml extra virgin olive oil, plus extra for brushing
400g kipfler potatoes, scrubbed
2 lemons, quartered
Lay each prawn on its back and with a large sharp knife, cut through the body and head but not all the way. Open and press with the palm of your hand to keep open. Remove the intestinal tract and discard. Brush with olive oil and season.
Light the barbeque and let it heat for at least 15 minutes. Finely chop half a bunch of dill.
Mix the butter, capers, fennel seeds, chilli flakes, preserved lemon and dill. Roll into logs and cool.
Whisk the mustard, vinegar and olive oil together and season.
Boil the kipflers until tender, remove the skin and slice into 10mm discs.
Cook the prawns on the barbeque flesh side down for two minutes, turn over, dot some butter on the prawn meat and cook for a further two minutes.
Dress the potatoes with dill and vinaigrette, season and serve on a platter with the prawns, lemon wedges, any remaining butter and a glass of Scarborough 'The Obsessive' Chardonnay.
Serve with 'The Obsessive' Chardonnay
'The Obsessive' Chardonnay is a single vineyard wine, made to reflect the heritage of the vineyard it is sourced from.