BBQ Eastern King Prawns with Kombu Butter & Sweetcorn
(Serves 4)

If you are in Singapore or visiting, check out PJ's Flutes restaurant to experience his cuisine—renowned for its ingredient-driven approach that emphasizes sustainability and showcases premium Australian produce. You can also follow Pj on Instagram @pjrollinson

​

Don't forget to share your dishes with us on Instagram by using #CookWithSilverSea #SilverSeaSeafoods

​

Ingredients

12 Silversea Eastern King Prawns, butterflied with shell deveined

Kombu Butter
120g unsalted butter softened
20g Shio kombu chopped
10g grated parmesan
2 tsp chopped chives
1 tsp chopped coriander

2 fresh corns on the cob
Some olive oil

Coriander leaves to garnish

​

Instructions​

​

First bake the sweetcorn, drizzle some olive oil onto the sweetcorn and season with salt, wrap it in some aluminum foil and place in a preheated 180c oven for 25 mins. Once cooked remove and allow to cool before cutting off the corn kernals from the cob. Set aside.

To make the kombu butter fold all the ingredients together.

Place the kombu butter into a pan over moderate heat until it starts to sizzle before adding the sweetcorn, stir until the corn is warmed through and set aside to keep warm while cooking the prawns.

Drizzle some olive oil and lightly season the prawns, place cut side down onto the bbq and cook for 2 minutes before turning, cook another 1 minute before placing onto serving plates. Spoon over the corn in kombu butter and garnish with coriander leaves.