Sometimes the simpler a meal is the better. I’m certainly not one to shy away from an ambitious recipe, but I do really believe in letting the quality of ingredients shine wherever possible.
With a fresh haul of shellfish, that was definitely my intention after a hard, long Monday. What else compliments sweet, succulent tiger king prawns better than garlic and chilli butter, and a large glass of Chablis.
The classic food pairing for Chablis is oysters, which is ironic considering how far inland Chablis is in France. Any shellfish seems to work though, as the refreshing acidity of the Chablis helps to cut through the rich butter, while the wine is delicate enough not to overpower the sweet flavours of the prawns. Although many claim not to like Chardonnay, Chablis is often the exception to the rule as it is light and not obviously oaky like so many examples of Chardonnay.
How was your Monday? If you need something simple which feels a little decadent but takes no more than ten minutes to whip together then this dish is perfect. Go on, have a go; you’ll thank yourself later.
- King tiger prawns
- Garlic butter
- Butterfly the king prawns & de-vein them.
- Cover the flesh of the opened prawns in garlic butter.
- Char-grill/place under a hot grill until the prawns have turned pink and are cooked through.
- Serve immediately with lots of crusty bread & a large glass of Chablis!