MasterChef’s Brendan Pang, author and founder of mobile dumpling kitchen Bumplings has a melt-in-your-mouth charred prawns, brown butter, tamari and fried capers recipe that’s perfect for your summer entertaining.
Serves 4 people
- 16 green king prawns
- 125g unsalted butter, cut into cubes
- 4 tsp tamari*, or to taste
- Grapeseed oil, to deep fry
- 2 tsp capers, drained and dried on paper towels
- 1 tsp extra-virgin olive oil
- Freshly cracked black pepper
*A darker, stronger soy sauce, available in major supermarkets.
- Butterfly the prawns by cutting in half lengthways, along the underside, without cutting through the shell. Use the tip of the knife to remove the vein and clean. Set aside until required.
- Place a small saucepan over medium heat and melt butter until light brown, about 4–6 minutes. Let cool slightly, then add tamari.
- Place a separate saucepan over high heat and pour in grapeseed oil until it come to 2cm up the pan. Bring to 180°C and fry capers until crisp, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Bring a barbecue or griddle pan up to high heat. Brush prawns with olive oil and cook for 2 minutes on each side. Serve immediately with brown butter, fried capers, freshly cracked black pepper.
MasterChef’s Brendan Pang wowed the judges with his divine dishes influenced by his Mauritian and Chinese heritage. A former social worker, Brendan’s success and passion for food has seen him launch into an exciting new career as an author of The Art of Dumplings: Everything You Need to Craft Delicious Pot Stickers, Bao, Wontons and More and founder of mobile dumpling kitchen, Bumplings, located in Perth.
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