Eastington@Paddington

This recipe came from the Society restaurant and published in the AFR Summer Magazine: https://www.afr.com/life-and-luxury/food-and-wine/christmas-recipes-from-some-of-melbourne-s-best-restaurants-20241023-p5kkk9

I had to substitute Banana Prawns as King Prawns were out of stock. 

Middle section of the prawn shells cooked in butter to create prawn butter. (Very good)

Prawns cooked on the BBQ, and then brushed with the prawn butter.

The ”Spicy Sauce” was not spicy: Kewpie mayonnaise, greek-style yoghurt, tabasco, sweet chilli sauce, lime zest and juice.

Severed on baby cos lettuce dressed in EVOO and lemon juice, and topped with chives.

Leaving the head on the prawn might add to the presentation, but you loose the ability wrap the prawn in the lettuce (unless you eat the heads).

Overall, tasty, but lacking in presentation.

Version 2:

Increased the tabasco in the sauce.

Used pre shelled prawns and steamed.

Chopped the lettuce and added finely slice baby cucumbers (using vegetable peeler).

This was much better!