🦐 European Bistro · Seafood
Grilled Gambas with Café de Paris Butter
Chargrilled prawns finished in Café de Paris butter with tomato-pepper hummus, rocket, sourdough and lemon.
01 — THE STORY
Behind the plate
This plate combines grill colour with a rich oven finish. The prawns are marked quickly over high heat, then cook through in the linked compound butter so its herbs, capers, anchovy and citrus become the sauce.
Tomato-and-pepper hummus anchors the plate while lightly dressed rocket and sourdough bring freshness and crunch. That hummus recipe has not yet been supplied, so it is named but not linked or invented.
03 — THE METHOD
Cook step by step
- 01
Prepare the linked Café de Paris Butter before service. Toast the sourdough and cut it into three clean pieces.
- 02
Pat the prawns dry and chargrill briefly over high heat until well marked.
- 03
Transfer to a tray with the measured Café de Paris Butter and cook in a hot oven for 5–6 minutes, until the prawns are opaque and cooked through.
- 04
Spread the tomato-and-pepper hummus through the centre of the plate and add the lightly tossed rocket.
- 05
Arrange the cooked prawns over the rocket and pour the remaining hot compound butter from the tray over them.
- 06
Add the toasted sourdough, lemon wedge and restrained fresh-herb garnish. Serve immediately.
04 — FROM THE PASS
Chef's notes
- The prawn description has been interpreted as peeled with the tail shell left attached; confirm if the head or more shell should remain.
- The tomato-and-pepper hummus is intentionally not fabricated. Supply its formula and this page can link to it later.
- Café de Paris Butter contains anchovy, so this dish combines crustacean and fish allergens.
- Prawn size controls oven time; cook to doneness rather than relying only on minutes.
AT THE TABLE
How to serve it
Serve as a starter with the warm sourdough ready to absorb the melted compound butter.