Executive Chef Guillame Groult of Perth's The Heritage Wine Bar + Restaurant shares his take on Café De Paris butter, perfect for serving with seasonal prawns.
For the 'Café De Perth' Butter:
500g of softened butter
1 shallot, diced
1 bunch of chives, chopped
1 bunch of parsley, chopped
1 tbsp dried tarragon
1 tbsp Dijon mustard
1 red chilli, deseeded and thinly chopped
2 tbsp curry powder
2 lemons, zested and juiced
2 tbsp Worcestershire sauce
5 anchovies
Pulp of 3 finger limes
For the prawns:
Whole tiger prawns, 4 per person
Salt
1 Lemon
Leave your butter out of the fridge overnight to soften, then mix through all remaining ingredients.
Fill a pot with enough water to cover the prawns completely. Salt the water, add lemon slices, then bring to a simmer.
Add the prawns whole and poach in simmering water for 5 minutes. Once cooked, drain the prawns a place in an ice bath to stop the cooking process.
Remove the prawns from the water, then peel and plate them.
Scoop a generous amount of butter over the plated prawns, or seafood of your choice. and let it melt somewhere warm, such as on a BBQ with the lid off or in a hot oven with the door open.
Enjoy!
The perfect pairing:
2024 Shaw + Smith M3 Chardonnay
