Salt-Roasted Prawns with Scampi Dip

Ingredients for Salt-Roasted Prawns with Scampi Dip

• 450g box rock salt

• 16 uncooked unpeeled large prawns

• 80ml dry white wine

• 2 tablespoons fresh lemon juice

• 2 garlic cloves, minced

• 110g (1 stick) butter, chilled, diced

• 1 tablespoon chopped fresh Italian parsley

How to make Salt-Roasted Prawns with Scampi Dip

Spread salt in 13x9x2-inch baking dish. Arrange prawns in single layer atop salt.

Preheat oven to 260°C. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon , about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while prawns cook.

Roast prawns on salt until just opaque in centre and shells are pink, 6 to 7 minutes.

Transfer sauce to bowl; nestle in salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.