Grilled or pan-seared shell-on prawns served with a pot of melted smoked sea salt butter for dipping. The smoke replaces the need for any other seasoning — this is genuinely a one-ingredient sauce that does more than most compound butter recipes with ten ingredients.
Serves 4 as a starter
Active time: 10 minutes
Ingredients
- 500g large shell-on prawns, deveined with shells intact
- Neutral oil for grilling
- 4 tablespoons CHURN LABS Smoked Sea Salt Butter, melted and kept warm
- Lemon wedges
Method
- Heat a grill or grill pan to very high heat. Toss prawns lightly with neutral oil.
- Grill prawns for 2 minutes per side until shells are charred and flesh is just opaque. Do not overcook.
- Serve immediately alongside a small bowl of warm melted smoked sea salt butter for dipping, with lemon wedges on the side.
Notes
Keeping the shells on is non-negotiable — they protect the meat from overcooking and add flavor. Guests peel and dip. The ritual is part of the experience.
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