Ingredients
large, raw king prawns
20-25
finely diced shallot
1
scotch
80ml
beef stock
200ml
double cream
100ml
black peppercorns
2 tsp
white peppercorns
1 tsp
grated to a paste garlic cloves
3
worcestershire sauce
2 tsp
sriracha
1 tbsp
wholegrain mustard
2 tsp
finely chopped parsley leaves
2 tbsp
for cooking butter
for cooking oil
Serves
4
| Time30 mins
large, raw king prawns
20-25
finely diced shallot
1
scotch
80ml
beef stock
200ml
double cream
100ml
black peppercorns
2 tsp
white peppercorns
1 tsp
grated to a paste garlic cloves
3
worcestershire sauce
2 tsp
sriracha
1 tbsp
wholegrain mustard
2 tsp
finely chopped parsley leaves
2 tbsp
for cooking butter
for cooking oil
Serves
4
| Time30 mins
Method
Light the barbecue, then wait until the flames have died down and you have hot coals. (You can, of course, cook this in a grill pan on a hob.)
Prepare the prawns by removing the heads and shells, leaving the tails intact (optional, but it looks nicer – and they double up as handles). De-vein them by scoring along the back of each prawn, using the tip of the knife to remove the dark tract. Refrigerate while you make the sauce.
Roughly crush one third of the peppercorns. Melt a small slice of butter and cook the shallot over a medium-low heat until soft but not coloured. Add the garlic and cook for a minute more, stirring. Add the whisky to deglaze and allow to cook for a minute, then add the stock, cream and all the peppercorns. Bring to a boil and reduce by half.
Add the worcestershire, sriracha and mustard, mix well and allow to cook gently for a few minutes. Taste and season with salt. Set aside, covered, while you cook the prawns.
Toss the prawns with a small splash of neutral oil and grill directly over the coals for a minute or two on each side, or until pink.
Gently reheat the sauce, if needed, then stir through the parsley and serve with the prawns.
Ingredients
large, raw king prawns
20-25
finely diced shallot
1
scotch
80ml
beef stock
200ml
double cream
100ml
black peppercorns
2 tsp
white peppercorns
1 tsp
grated to a paste garlic cloves
3
worcestershire sauce
2 tsp
sriracha
1 tbsp
wholegrain mustard
2 tsp
finely chopped parsley leaves
2 tbsp
for cooking butter
for cooking oil
Method
Light the barbecue, then wait until the flames have died down and you have hot coals. (You can, of course, cook this in a grill pan on a hob.)
Prepare the prawns by removing the heads and shells, leaving the tails intact (optional, but it looks nicer – and they double up as handles). De-vein them by scoring along the back of each prawn, using the tip of the knife to remove the dark tract. Refrigerate while you make the sauce.
Roughly crush one third of the peppercorns. Melt a small slice of butter and cook the shallot over a medium-low heat until soft but not coloured. Add the garlic and cook for a minute more, stirring. Add the whisky to deglaze and allow to cook for a minute, then add the stock, cream and all the peppercorns. Bring to a boil and reduce by half.
Add the worcestershire, sriracha and mustard, mix well and allow to cook gently for a few minutes. Taste and season with salt. Set aside, covered, while you cook the prawns.
Toss the prawns with a small splash of neutral oil and grill directly over the coals for a minute or two on each side, or until pink.
Gently reheat the sauce, if needed, then stir through the parsley and serve with the prawns.
Matt Russell
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