Curry Butter Prawns
- Recommended Oven
- Dome, Arc XL, Arc, Tread, Roccbox
- Prep Time
- 20 minutes
- Cook Time
- 5 minutes
Ingredients
- Serves
- 4-5 people
Equipment Needed
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
-
An Error Occurred
There was an error while updating your cart. Please try again.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
To marinate the prawns, toss the butterflied prawns in the ginger shallot oil and season lightly with salt. Set aside to marinate while you prepare the other ingredients.
Step 2
To crisp the curry leaves, preheat the Gozney to 450°C / 850°F. Place a heavy, oven-safe pan, such as cast iron, in the oven until smoking hot. Add a good splash of neutral oil, then carefully add the curry leaves — they will spit and crackle. Cook for 10–15 seconds until crisp, then remove with a slotted spoon and drain on paper towel. Set aside.
Step 3
To prepare the curry base, use the same pan and the fragrant oil left behind. Add a little extra ginger shallot oil if needed. Add the curry paste and palm sugar, stirring quickly to release the aromatics and lightly caramelise the sugar.
Step 4
To cook the prawns, add the marinated prawns to the pan, tossing to coat in the curry mixture. Scatter in the diced butter and return the pan to the oven.
Step 5
To finish the prawns, cook for 2–4 minutes, shaking the pan halfway through, until the butter is bubbling, the sauce is silky, and the prawns are lightly charred and just cooked through.
Step 6
To serve, squeeze over fresh lime or lemon and scatter with the crispy curry leaves. Serve hot with crusty bread or fluffy rice to mop up the sauce. Garnish with coriander or green chilli if using.
