Grilled prawns with chipotle bourbon butter

Grilled prawns have to be one of my favourite semi-splurge meals but I am always looking for new ways to make it more interesting by changing up the flavours or swapping out the side dishes. The inspiration for this particular dish is from a TV show where this compound butter was being served on top of grilled oysters and I thought it might work perfectly on prawns. I am happy to report that this experiment was a glorious success!

I changed out the flavours on the prawns so decided to keep the side dish quite traditional, prawns and savoury rice have always been a thing and for good reason, they make the perfect combo with the rice just delicate enough to mop up the amazing chipotle juices.

Let’s get cooking…

Start off by melting the butter, bourbon, garlic, sugar and chipotle paste on a low heat and keep warm. I use a tiny copper saucepan to melt everything on the stove top but this can also be done in the microwave. While this is melting, season butterflied prawns with salt and pepper while a cast iron pan is heating up to medium heat with a tablespoon of oil. Place prawns flesh side down for 3 minutes, the turn over and brush with the seasoned butter. Allow to cook until done, this should take another 5-7 minutes but be very careful not to overcook the prawns. You’re looking for the prawns to just turn opalescent and easily lift off the shell. Serve with savoury rice and a drizzle of the leftover melted compound butter.