Equipment
* optional
Ingredients
Prawns
- 800 g large tiger prawns, whole, shell-on
Macanese Stuffing
- 60 g chouriço or spanish chorizo, finely diced
- 15 g garlic, minced
- 30 g shallot, finely minced
- 40 g panko breadcrumbs, dry
- 10 g fresh coriander, finely chopped
- 30 ml olive oil
Spiced Butter Sauce
- 80 g unsalted butter, cubed
- 50 ml dry white wine
- 10 g garlic, smashed into a paste
- 20 ml lemon juice, freshly squeezed
- 5 g red bird's eye chili, finely chopped
- 2 g ground turmeric
- 3 g salt, fine sea salt
Nutrition (per serving)
Method
Using a sharp chef knife, butterfly the prawns by slicing down the back from the head to the tail, leaving the shell intact and cutting deep enough to open the prawn flat. Remove the dark digestive tract and rinse lightly.
In a mixing bowl, combine the finely diced chorizo, minced garlic, shallot, panko breadcrumbs, coriander, and olive oil. Mix thoroughly until the mixture resembles wet sand. Allow the stuffing to hydrate for 15 minutes.
Open each butterflied prawn to expose the meat. Press roughly one tablespoon of the chorizo stuffing firmly into the exposed cavity of each prawn, compacting it slightly so it adheres to the flesh.
Preheat the barbecue grill or cast iron grill pan to high heat, aiming for around 220°C/425°F.
Place the stuffed prawns on the grill, shell side down. Cook for 5 to 6 minutes without flipping, allowing the shell to char and protect the meat, while the ambient heat cooks the stuffing and turns the prawn meat opaque. The internal temperature of the prawn should reach 63°C/145°F.
While the prawns grill, prepare the sauce. In a small saucepan over medium heat, combine the white wine, smashed garlic paste, chopped chili, and turmeric. Simmer until the liquid reduces by half, about 3 minutes.
Reduce the heat to low. Whisk the cubed butter into the wine reduction one piece at a time until a creamy, emulsified sauce forms. Remove from heat immediately, stir in the lemon juice and salt.
Transfer the grilled stuffed prawns to a warm serving platter. Generously spoon or brush the warm spiced butter sauce over the meat and stuffing of each prawn. Serve immediately.
Chef's Notes
- Leaving the shell on during grilling acts as a perfect natural roasting pan, protecting the delicate prawn flesh from aggressive direct heat.
- The combination of chorizo fat and olive oil acts as a binder for the panko stuffing, mimicking the rich flavor profiles found in classic Macanese fusion cuisine.
- When making the butter sauce (beurre blanc style), keeping the butter cubes cold until the moment they hit the pan ensures a stable, creamy emulsion.
- If your grill has a lid, closing it for the last 2 minutes of cooking will act like an oven, ensuring the top of the stuffing toasts beautifully without over-charring the bottom shell.
Storage
Refrigerator: 1 day — Store in an airtight container. Shellfish quality degrades quickly.
Reheating: Reheat gently in a warm pan or oven at 150C just until warmed through, though best enjoyed fresh.
