As the chef behind breezy seaside venue Bib & Tucker, Scott Bridger knows his way around seafood. Here, he shares his recipe for roasted prawns luxed up with spicy butter and garnished with crisp-fried prawn legs. Tuck in.
10 large Skull Island prawns
1 lemon, cut in half crossways
50g curry leaves, picked
1 cup potato starch
1 teaspoon ras el hanout
Vegetable oil, for deep-frying
200g butter, softened
100g harissa paste
1/2 preserved lemon, flesh removed, finely chopped
Juice of ¼ lemon
The day before you cook the prawns, make the butter. Start by mixing all the ingredients together in a bowl with 1 teaspoon of sea salt until thoroughly combined. Place on baking paper, roll into a sausage shape and refrigerate overnight.
The next day, remove prawn heads and wash each head out thoroughly. With a sharp knife, remove and discard the top part of the head, leaving the legs attached the bottom of the head area to keep together. Place on paper towel and refrigerate until needed.
Peel the prawns, leaving the tail on, then cut down the back of the prawn and remove the vein, then continue the cut to butterfly the prawns. Place on a flat ovenproof tray, cut the butter into cubes and place all over the prawns. Set aside until needed.
Heat a frying pan until almost smoking over high heat, then add the lemon halves, flesh down, and cook for 1 minute until blackened. Remove from heat.
Heat oil in a large saucepan to 180°C, or until shimmering. Mix the potato starch and the ras el hanout together in a small bowl with a pinch of salt. Roll the prawn legs in the potato starch, then carefully place into the oil with the curry leaves and deep-fry for 1 minute until crisp. Remove with a slotted spoon and drain on paper towel.
Heat oven grill to high heat. Place the prawns under the grill for 2 minutes, or until the butter is melted and the flesh is just set. Remove and rest for a minute or so.
Arrange the prawns on a plate and pour the butter and juices over them. Top with crisp prawn legs and curry leaves and serve with the burnt lemon to squeeze over.