BBQ Prawns with Sparkling Wine Sauce

Charmaine Lu -
  • 250ml sparkling wine
  • 1 lemon, zest and juice
  • 1 tbsp crushed garlic
  • 150g cubed butter
  • 1 tbsp olive oil
  • 16 raw large tiger prawns or similar, split lengthways, shell intact
  • 1 tbsp chopped tarragon
  • Add the wine, lemon juice and zest, and garlic to a pan and bring to the boil. Simmer for 8 mins or until reduced to about 60ml, then remove from the heat and strain into a new saucepan. Quickly whisk the butter into the sauce to blend well. Season liberally and keep warm to one side.
  • Brush the prawns with oil and some seasoning, then barbecue - cut-side down - for 2 mins or until cooked and slightly charred. Turn the prawns over, brush with some of your wine sauce and cook for 1 more minute. Arrange the cooked prawns on a platter and spoon over the sauce and scatter with tarragon.
15 mins
8 serving