Prawns with tarragon lemon butter sauce

This lovely salad / appetiser feels sophisticated and is wonderful for dinner parties but you could just as easily enjoy it on a weeknight. It’s not overly complicated and the flavours are punchy and delicious.

This was created as part of a 3 course celebration menu for my friends at Nautilus Estate. The dish is such a great match for their fabulous chardonnay.

You can halve the amount of prawns to serve less people if you like but still make the same amount of sauce. It’s a tricky one to do with a smaller amount and trust me, you’ll find way to utilise any leftovers.

Have the best weekend!

Kelly x

Prawn with tarragon and lemon butter sauce & herb salad

Serves 6

1 shallot – finely diced

4 tablespoons butter

½ cup white wine

½ teaspoon wholegrain mustard

1 tablespoon lemon juice

4 tablespoons cream

Handful fresh tarragon leaves – roughly chopped

Sea salt and cracked black pepper

1.1 kg prawns

50g herb microgreens

3 radish – sliced very thinly

Olive oil for sautéing

Heat 1 tablespoon of butter over a medium heat. Cook the shallot for 5 minutes, until tender. Add the wine and cook until the liquid has reduced by half. Add the remaining butter, mustard and lemon juice. Cook for 1 minute until bubbling. Add the cream and tarragon leaves. Heat through quickly and then remove from the heat. Season well.

(If using frozen prawns, thaw overnight in the fridge and then pat until very dry with paper towels. Fresh prawns will need to be patted dry also.)

Heat a generous glug of oil on a sauté pan over a medium-high heat. Season the prawns well and then book in 2 -3 batches (don’t crowd the pan) until golden brown on each side. About 40-60 seconds on each side should do.

Divide the micro greens and radish among the plates. Top with the cooked prawns, drizzle with the sauce and serve immediately.

You can garnish the plate with a drizzle of extra virgin olive oil and a little cracked black pepper.