Grilled Prawns from O'Connell’s Hotel

His Grilled Prawns with macadamia butter combine smoky flame-cooked seafood with roasted macadamias and bright citrus notes, creating a simple yet impressive dish made for effortless entertaining. 
 
Address: 407 Coventry Street, South Melbourne VIC 3205 
Instagram: @oconnells_hotel 
Website: oconnells.com.au

Serves 

2–3 

Ingredients 

• 6 large raw king prawns, whole  
• 200g macadamia nuts  
• Juice and zest of 1 lemon  
• 2 tablespoons water  
• 1 lemon, cut into wedges for garnish  
• Olive oil  
• Salt  

Method 

• Preheat the oven to 160°C. Roast the macadamia nuts for 15–20 minutes until evenly golden and toasted. Reserve a small handful for garnish.  
• Once slightly cooled, place the macadamias into a food processor with the lemon juice, lemon zest, water and a generous pinch of salt. Blend until smooth and buttery, then set aside.  
• To prepare the prawns, use kitchen scissors to cut along the spine of each prawn shell and remove the vein.  
• Lightly coat the prawns with olive oil and season with salt. Cook over a wood-fire grill for best results, though a barbecue or air fryer will also work well.  
• Grill the prawns, turning every 30–45 seconds. The butterflied edges will begin to open slightly once cooked. Total cooking time should be approximately 3–4 minutes.  
• To serve, spoon the macadamia butter onto the plate alongside the prawns. Finish with finely grated or crushed roasted macadamias and serve with fresh lemon wedges.