Our Skull Island Prawns With Dashi Butter, Shoyu Sesame, And Samphire Recipe
About The Dish
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 List
800g Skull Island prawns, peeled and deveined
2 tbsp unsalted butter
½ cup dashi stock
1 tbsp shoyu (Japanese soy sauce)
1 tsp sesame oil
1 tsp toasted sesame seeds
100g samphire, rinsed and trimmed
1 small clove garlic, finely grated
Juice of ½ lemon
Salt and freshly ground black pepper, to taste
Steps
Peel and devein the Skull Island Prawns. Rinse them under cold water and pat them dry with a paper towel. Set aside.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
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.
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.
In the same saucepan, add the sesame seeds and cook for another 1-2 minutes, letting the sauce thicken slightly.
In a separate pan, blanch the samphire in boiling water for 1-2 minutes, then drain and set aside.
To serve, plate the prawns and samphire, then pour the dashi butter sauce over the prawns. Garnish with fresh coriander or chives if desired.
Serve with steamed rice or as a side dish and enjoy!
