Seafood Recipes

Skull Island Prawns With Dashi Butter, Shoyu Sesame, And Samphire

Premium Skull Island prawns in rich dashi butter, shoyu sesame, and crisp samphire—luxurious and flavourful. Order premium prawns from Pearl Seafoods today!

Skull Island Prawns With Dashi Butter, Shoyu Sesame, And Samphire
4 People
Serves
15 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
Japanese Fusion
Cuisine
ABOUT THIS

About This Recipe

Discover how to make Skull Island Prawns with Dashi Butter, Shoyu Sesame, and Samphire, a unique and flavourful seafood dish. The prawns are cooked in a rich dashi butter sauce, paired with the umami of shoyu sesame and the freshness of crisp samphire. Order premium Skull Island Prawns from Pearl Seafoods to make this exquisite recipe at home. With delivery available across Sydney, you can enjoy restaurant-quality seafood right at your doorstep. Visit Pearl Seafoods for more recipes and fresh, high-quality seafood options.

Ingredients

  1. 800g Skull Island prawns, peeled and deveined
  2. 2 tbsp unsalted butter
  3. ½ cup dashi stock
  4. 1 tbsp shoyu (Japanese soy sauce)
  5. 1 tsp sesame oil
  6. 1 tsp toasted sesame seeds
  7. 100g samphire, rinsed and trimmed
  8. 1 small clove garlic, finely grated
  9. Juice of ½ lemon
  10. Salt and freshly ground black pepper, to taste

Method

  1. Peel and devein the Skull Island Prawns. Rinse them under cold water and pat them dry with a paper towel. Set aside.
  2. In a small saucepan, melt the butter over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
  3. Pour in the dashi stock, soy sauce, and sesame oil. Stir to combine and bring to a simmer. Let the sauce cook for 3-4 minutes, allowing the flavours to meld together.
  4. Add the prawns to the saucepan and cook for 3-4 minutes, turning them until they turn pink and are cooked through. Remove the prawns and set aside.
  5. In the same saucepan, add the sesame seeds and cook for another 1-2 minutes, letting the sauce thicken slightly.
  6. In a separate pan, blanch the samphire in boiling water for 1-2 minutes, then drain and set aside.
  7. To serve, plate the prawns and samphire, then pour the dashi butter sauce over the prawns. Garnish with fresh coriander or chives if desired.
  8. Serve with steamed rice or as a side dish and enjoy!
From Our Kitchen

Chef's Tip

For perfectly cooked Skull Island prawns, keep the heat gentle once they enter the dashi butter sauce so they stay tender, sweet, and juicy. The delicate umami flavours of dashi, shoyu, and sesame are designed to enhance the natural richness of the prawns rather than overpower them. Samphire adds a fresh coastal salinity that balances the buttery sauce beautifully, so avoid over-seasoning the dish. Serve immediately while the sauce is glossy and warm for the best texture and flavour.

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NUTRITION

Nutrition Per Serving

  • Calories 240 kcal
  • Total Fat 10.0 g
  • Total Carbohydrate 3.0 g
  • Protein 30.0 g
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