The addition of instant dashi in the butter and nori flakes as a garnish gives a distinct Japanese flavour to this easy shrimp dish.
- 100 g unsalted butter
- 3 sachets instant dashi (see Note)
- 1 kg extra large green prawns, unpeeled
- thinly sliced nori (see Note) and soy sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2012 Some Young Punks ‘Monsters, Monsters Attack!’ Riesling, Clare Valley, SA ($20)
Place butter in a frying pan over medium heat. Add dashi and stir until dissolved and butter has melted. Remove from heat. Set aside.
Heat a chargrill pan or barbecue grill over medium-high heat. Working in batches, if necessary, add prawns to grill and using a pastry brush, baste liberally with dashi butter. Cook, turning halfway and basting, for 3 minutes or until just cooked through.
Scatter with nori and serve with soy sauce.
• Instant dashi and nori sheets are available from Asian food shops.
Photography Chris Chen
As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.