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Barbecued Prawns with Saffron and Thyme butter

Serves 6


  • 100g Australian butter
  • 1 pink shallot, peeled and finely chopped
  • pinch saffron threads
  • 10 sprigs thyme, leaves removed
  • freshly ground black pepper
  • 24 Australian raw prawns in their shell
  • olive oil, for drizzling
  • lemon wedges, for serving
  • chervil leaves or extra thyme, for garnish
Download Recipe (PDF)


  1. 1. Melt butter in a small saucepan and add shallots and saffron, cook over low heat until shallots have softened and butter is foamy, remove from heat and add thyme and season with black pepper.
  2. 2. Remove heads from the prawns and using a sharp knife cut down the back of the prawn, to butterfly.
  3. 2. Lightly coat prawns in oil and grill on a hot barbecue until just cooked through.
  4. 3. To serve arrange prawns on a serving platter and drizzle with hot saffron and thyme butter, dress with herbs and lemon wedges to garnish.

Tips / Handy Hints

Prawns are sweeter and more flavoursome when cooked in the shell, however shelled prawns can be used for this dish.


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