Seafood Recipes

Crespelle With King Prawns, Burnt Butter, Currants And PineNuts

King prawns sautéed with burnt butter, garlic, soaked currants and toasted pine nuts, spooned into folded crespelle.

Crespelle With King Prawns, Burnt Butter, Currants And Pine Nuts
4 People
Serves
20 Mins
Prep Time
15 Mins
Cook Time
Medium
Difficulty
Italian
Cuisine
The Recipe

About This SeafoodDish

Discover how to make Crespelle with King Prawns, Burnt Butter, Currants, and Pine Nuts – a perfect balance of rich flavours. This recipe combines delicate crepes with succulent prawns, complemented by the nutty flavour of pine nuts and the sweetness of currants, all finished with a burnt butter sauce. Order fresh king prawns from Pearl Seafoods for this delicious dish, delivered fresh to your door across Sydney. Whether for a special dinner or an elegant meal, this recipe is sure to impress your guests.

Ingredients

  1. 200g King prawns, peeled and deveined
  2. 1 tbsp olive oil
  3. 50g butter
  4. 1 clove garlic, minced
  5. 2 tbsp currants, soaked in warm water
  6. 2 tbsp pine nuts, toasted
  7. 1 tbsp lemon juice
  8. 2 tbsp fresh parsley, chopped
  9. Salt and pepper, to taste
  10. 4-6 crespelle (crepes)

Method

  1. Heat a little olive oil in a large pan over medium heat. Add the king prawns and cook for 2-3 minutes, or until they turn pink. Remove from the pan and set aside.
  2. In the same pan, add the butter and cook over medium heat until it begins to foam and turn golden brown, about 2-3 minutes.
  3. Add the minced garlic to the pan and sauté for 1 minute until fragrant. Then, add the soaked currants and toasted pine nuts. Stir to combine.
  4. Return the cooked prawns to the pan, then add the lemon juice, parsley, and season with salt and pepper. Stir everything together and cook for another 1-2 minutes.
  5. Place a crepe (crespelle) on each plate. Spoon the prawn mixture onto the crepe, then fold or roll it up to serve.
  6. Garnish with additional parsley and a drizzle of the burnt butter sauce. Serve immediately and enjoy!
From Our Kitchen

Chef's Tip

For the best flavour in this dish, cook the butter slowly until it reaches a deep golden colour with a rich nutty aroma, being careful not to let it burn. The sweetness of the currants and the toasted pine nuts balance beautifully with the delicate king prawns and silky crespelle, creating a dish with both richness and texture. Warm the crepes gently before serving so they stay soft and tender, and spoon over plenty of the burnt butter sauce just before serving for a luxurious finish.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 260 kcal
  • Total Fat 16.0 g
  • Total Carbohydrate 18.0 g
  • Protein 14.0 g
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