Sweet, savoury and deeply aromatic, Lard Ass Black Garlic Cultured Butter transforms simple prawns into something that feels restaurant-worthy in under 15 minutes. The mellow richness of black garlic melts into the butter, creating a silky sauce that's perfect for mopping up with warm crusty bread or spooning over pasta or steamed rice.
INGREDIENTS
500g green prawns, peeled and deveined (tails on if preferred)
2 tbsp Lard Ass Black Garlic Cultured Butter
1 tbsp olive oil
2 tsp fresh lemon juice
Freshly cracked black pepper
A small pinch of sea salt (if needed)
2 tbsp roughly chopped flat-leaf parsley
Lemon wedges, to serve
METHOD
Pat the prawns dry with paper towel and season lightly with freshly cracked black pepper. Add a small pinch of sea salt only if needed.
Heat the olive oil in a large frying pan over medium-high heat.
Add the prawns in a single layer and cook for about 2 minutes on the first side. Turn and cook for a further 1-2 minutes until just pink and opaque. Avoid overcooking, as prawns become firm very quickly.
Reduce the heat to low and add the Lard Ass Black Garlic Cultured Butter. Gently toss the prawns as the butter melts into a glossy sauce.
Stir through the lemon juice and parsley, coating the prawns evenly.
Serve immediately with lemon wedges and plenty of crusty bread to soak up the black garlic butter. It's equally delicious tossed through fresh pasta or served over steamed rice.
TIP
Remove the pan from the heat as soon as the Lard Ass Black Garlic Cultured Butter has melted. This keeps the sauce silky and prevents the butter from separating while allowing the delicate black garlic flavour to shine.
