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Guy Turland’s King Prawns with XO Butter and Lime: Recipe

Guy Turland's King Prawns with XO Butter and Lime Recipe. Photographed by Kimberley Low and Alex Lowe. Image supplied.

Oven-baked and steaming with deliciousness.

Regardless of the occasion whether that be Easter, Christmas or a last-minute friendly gathering; no Australian dining table is complete without fresh seafood. But, interestingly, as Easter hops around, Aussies purchase more seafood than any other time in the year – 50% of which is tossed away in the consumption stage*.

Given the shocking statistics on seafood wastage, this year we’ve sought out the help of Guy Turland to share some sustainable options for your celebrations that include the likes of non-for-profit organisation MSC and ASC certified species used in this invigorating Easter lunch or dinner time recipe.

Supporting MSC’s mission to end overfishing, Bondi Harvest’s Guy Turland has shared this healthy, invigorating and steaming with deliciousness King Prawns with XO Butter and Lime recipe for your next family or friend at-home gathering. Your guests will thank you for it!


Duration: 10 minutes prep + 20 minutes cooking | Difficulty: Medium | Servings: 4


INGREDIENTS

12 MSC certified sustainable king prawns (look for the blue fish tick)
4 king oyster mushrooms
4 cups cooked rice
Sesame seeds
3 tbsp XO sauce
250g butter, softened
2 limes
1 tsp ginger, minced
1 garlic clove, minced
1 tsp shallots, minced
1 red chili, minced  

METHOD

1. Preheat your oven to 180 degrees Celsius.

2. Next, to make the XO butter, mix the XO sauce, the soft butter, lime rind, ginger, garlic and shallots together in a bowl until combined and chill until needed. 

3. Then, on a large piece of parchment paper (30-centimetre square), add 1 cup of cooked rice, layer the oyster mushrooms on top of the rice then stack your clean prawns making sure they don’t overlap. Top the prawns with one tablespoon of your XO butter and a sprinkle of sesame seeds.

4. Fold up the sides of your parchment paper and tie together using bakers twine to make a parcel. Place the parcels of the MSC certified sustainable prawns in the oven and bake for 20 minutes until the butter has melted and the prawns have cooked. 

5. Once cooked, plate each of the parcels and slice the top open to enjoy. Serve with lime wedges and one of these 3 Peroni Beer Cocktail Recipes

Looking for the perfect side to your King Prawns with XO Butter and Lime dish? Toss together this Cabbage and Pawpaw Salad Recipe before munching your way through these Baja Fish Tacos from Sydney’s favourite Mexican eatery, SoCal Neutral Bay.

Feature image: Photographed by Kimberley Low and Alex Lowe. Image supplied.
*Research according to the UN’s 2020 Sofia Report.
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