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Baked prawns with tomato and saffron butter

This is a dish that has featured on the Nomad menu many times over the years and one of my personal favourites. You can easily swap the prawns out for any other seafood you prefer.

Baked prawns with tomato and saffron butter

Credit: Adam Liaw

  • serves

    2

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

2

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

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Iranian Cuisine

episode The Cook Up with Adam Liaw • 
cooking • 
24m
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episode The Cook Up with Adam Liaw • 
cooking • 
24m
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Ingredients

  • 100 g unsalted butter, at room temperature
  • 2 g saffron threads
  • 1 large garlic clove, finely grated
  • ¼ tsp mild paprika
  • 1 lemon, rind finely grated
  • salt, to taste
  • 6 large king prawns, peeled, leaving the heads and tails in–tact
  • 250 g truss cherry tomatoes
  • grilled, lightly oiled sourdough bread and lemon wedges, to serve

Instructions

  1. Preheat the oven to 200ºC.
  2. Place a small spoonful of the butter in a small saucepan, add the saffron threads and stir over low heat for 5 minutes to infuse. Pour into a bowl, then add the remaining softened butter, garlic, paprika, lemon rind and salt and stir to combine well.
  3. Place 2 large sheets of baking paper on a work surface and lay 3 prawns in the centre of each, making sure they don’t overlap for even cooking.
  4. Spoon the saffron butter evenly over the prawns, top with the cherry tomatoes and wrap each into a tight parcel to make sure you lock the cooking juices in. Place the parcels on a baking tray and cook for 8 minutes or until the prawns are just cooked through.
  5. To serve, pop the parcels straight onto a plate with a wedge of lemon and serve with the toasted sourdough.
 

Photography by Adam Liaw.

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Cook's Notes

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.

Stream free On Demand

Thumbnail of Iranian Cuisine

Iranian Cuisine

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published

By Jacqui Challinor
Source: SBS



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