1 hour for butter, minimum
in koji and kombu butter
James Viles' barbequed gulf prawns in koji and kombu butter recipe uses native Australian foods and pairs beautifully with a zippy Pinot Grigio.
12 large prawns, butterflied through belly
and black line removed
Salt, to taste
A pinch of spice rub
1/2 lemon, grilled
Koji and kombu butter
10g koji barley, dehydrated and blended
5g kombu powder
5g nori powder
200g clarified butter or light olive oil
3g Tasmanian pepper leaf
10g bush tomato
5g fresh ground coffee
3g brown sugar
10g onion powder
20g smoked paprika
10g garlic powder
Recipe by James Viles
Photography by John Paul Urizar
1. For the koji butter: Mix ingredients together and gently warm in a small saucepan on low heat or on side of grill at around 70ºC to infuse – the longer the better, minimum 1 hour.
2. For the spice rub: Combine ingredients in a spice grinder.
3. For the prawns: Lightly season flesh with salt and spice rub. Grill over very hot coals, shell-side down, until 2/3 cooked through. Turn once for 30 seconds to finish. Let rest, making sure not to lose cooking juices.
4. To serve: Lay the prawns on a plate. Mix the koji and kombu butter with the resting juices and pour all over prawns. Give another light dusting of spice rub and garnish with grilled lemon.
Chef’s note: Tasmanian pepper leaf and bush tomato powders can be found online at native food specialty stores.