Jumbo Prawn Mornay with Garlic Parsley Butter

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24 extra-large green Australian prawns
Olive oil for brushing
Garlic Parsley Butter

180 g butter, softened
2 tablespoons finely chopped parsley
1 teaspoon crushed red chilli flakes
4 cloves garlic, finely chopped
zest of 1 lemon
Sea salt and freshly ground black pepper
Toasted rye to serve

Mornay Sauce
2 tablespoons garlic parsley butter
1 tablespoon plain flour
1 teaspoon mustard powder
½ cup finely grated gruyere
1 ½ cups milk

To make the garlic parsley butter: place the butter, parsley, chilli flakes, garlic, lemon zest, salt, and pepper in a bowl and mix until well combined.
To make the béchamel: Take 2 tablespoons of the garlic butter and melt into a saucepan over medium heat. Add the flour and stir for 1 minute or until mixture is sandy. Add mustard powder and cheese and stir to combine. Whisk in the milk and cook whisking for 3-4 minutes until slightly thickened and smooth, season with salt and pepper. This mixture should not be too thick you only want a light coating over the prawns.
Preheat oven grill to high. Using a sharp knife, split prawns in half lengthwise. Wash and dry the heads. Place prawn halves, shell side down on to a baking sheet. Drizzle with oil and season with salt and pepper.
Preheat chargrill or bbq over high heat, place prawns flesh side down on hottest part of the grill and cook for 1-2 minutes or until slightly charred. Remove prawns and place onto a baking tray, spoon over a little of the béchamel sauce and then some garlic parsley butter. Place under the grill and cook for 2-3 minutes or until golden and cooked through. Serve with extra garlic butter and toasted bread.
Prep Time: 40 Mins
Cook Time: 35 Mins
Serves: 4

This recipe is also available in a free print-at-home recipe book.

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