jumbo tigers with kombu butter

Recipe by Kat Walsh with wine pairing by Stephen Harris

With the festive season upon us, we are bringing you the sort of dish that works so well for a hot Aussie summer. 

Kat Walsh spent her 20s doing the festival circuit as a crew chef and has been a chef at Canva for the past 3 years.

Launched in 2013, Canva is an online design and publishing tool with a mission to empower everyone in the world to design anything and publish anywhere.  

Canva have enjoyed a partnership with Hebron Farm for over three years and have the certified organic farm produce delivered weekly to cook up brekky & lunch for their Sydney team.  Mum to two beautiful boys, Kat says to her, Christmas is all about family, good food, good wine & morning beach swims. 

Jumbo Tigers with Kombu Butter

Ingredients

·         250 g salted butter, softened

·         20 g shio kombu, finely chopped

·         1 garlic clove, finely chopped

·         ½ tbsp mirin

·         1 tbsp fish sauce

·         ½  bunch coriander stems, finely chopped

·         ½  teaspoon finely grated ginger

·         ½  teaspoon honey 

·         10 x large Jumbo prawns, split in half lengthways, digestive tract removed

·         mixed chopped herbs, to garnish

·         lime to garnish

Method

·         Put the butter in a bowl and whip until it becomes pale and aerated.

·         Add the remaining ingredients one at a time, mixing after each addition.

·         Heat a frying pan on high heat. Lay the prawns on a baking tray, shell side down.

·          Season with salt and drizzle with olive oil, cook meat side down for 1 min or until nicely caramelized.

·         Flip prawns and spoon a thick layer of kombu butter on each prawn. Baste with butter until all melted.

·         To serve, top each prawn with some chopped herbs. Serve with lime wedges.

Wine pairing comes from Neighbourhood Cellars owner Stephen Harris. He has given up some handy tasting notes for all summer BBQ’d seafood along with his pairing for our Xmas Recipe.

“It’s summer and the streets are awash with the enticing aromas of backyard BBQ’s sizzling up something delicious for friends and family. When we choose wines for BBQ’d seafood we need to consider not only the flavour profile of the hero ingredient but also the marinades, sauces and sides. Our personal preferences in terms of wine styles is also paramount.

To really get the best out of your chargrilled smokey feast we have to match and enhance the flavours of our food with the wines we select. If the overall flavour profile is light i.e. white fleshed fish, oysters and very lightly seasoned seafood then your favourite Rosé or light bodied Chardonnay or Sauvignon Blanc may just be the answer. For the more adventurous a Chablis or Sancerre may transport you to a little villa in the French countryside.

Once we start introducing stronger flavours and richer seafood like spices, garlic and herbs to king prawns, salmon and crayfish we need to up the ante a little in flavour profile of the wine we pair. Mornington Peninsular, Margaret River, Californian and Burgundian Chardonnays that have been constructed with the use of oak would be my go-to here. Tried and tested and always willing to deliver. If you can find a wine with 3-5 years age….even better!

Here's a little Owners special for your consideration:

2019 Montalto Mornington Peninsular Estate Chardonnay usual price is $55 but let’s bring some extra excitement to your Seafood BBQ feast and offer it to you for $34.99 / bottle.

 A supremely perfect accompaniment to any Seafood BBQ”