Grilled King Prawns with Kombu Butter from Mr Hong by Dan Hong and Melissa Leong

Name: Grilled King Prawns with Kombu Butter from Mr Hong by Dan Hong and Melissa Leong
Ingredients: 500 g (1 lb 2 oz) unsalted butter, softened; 1 tablespoon onion powder; 2 teaspoons garlic powder; 40 g (1½ oz) shio kombu, finely chopped; 2 garlic cloves, finely chopped; 1½ tablespoons mirin; 1 tablespoon fish sauce; ½ bunch coriander (cilantro) stems, finely chopped; 2 lemongrass stems, pale part only, finely chopped; 1 small handful of flat-leaf (Italian) parsley leaves, finely chopped; 10 large raw king prawns (shrimp), split in half lengthways, digestive tract removed; mixed chopped herbs from above, to garnish; 2½ tablespoons shellfish oil (Essentials); lime wedges, to serve

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Grilled seafood is an Australian birthright. This dish takes the classic grilled prawn and pimps the umami factor with kombu butter and shellfish oil.

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Ingredients

500 g (1 lb 2 oz) unsalted butter, softened
1 tablespoon onion powder
2 teaspoons garlic powder
40 g (1½ oz) shio kombu, finely chopped
2 garlic cloves, finely chopped
1½ tablespoons mirin
1 tablespoon fish sauce
½ bunch coriander (cilantro) stems, finely chopped
2 lemongrass stems, pale part only, finely chopped
1 small handful of flat-leaf (Italian) parsley leaves, finely chopped
10 large raw king prawns (shrimp), split in half lengthways, digestive tract removed
mixed chopped herbs from above, to garnish
2½ tablespoons shellfish oil (Essentials)
lime wedges, to serve