Entrées

How do I make it?

1. Zest 1 lemon into the bowl of a stand mixer. Cut the zested lemon in half and squeeze juice into the bowl, then add softened butter, garlic, salt, and pepper and mix until combined. Turn out onto a large sheet of clingfilm and form into a log shape. Twist ends to secure and refrigerate.
2. Add mayonnaise, egg, egg yolk, chives, Dijon, celery salt, paprika, and cayenne to a large bowl and mix well. Fold in crayfish and breadcrumbs, then cover and refrigerate until the mix is firm. 
3. Cut a slit on the inside of each prawn, then flip over and spit open the back side of the prawn to form a pocket for the stuffing. 
4. Preheat oven to 200C.
5. Remove crayfish mixture from the fridge when it is firm. Stuff the mixture into each prawn. Remove butter log from the fridge and slice into rounds. Melt half the butter in an ovenproof baking dish, then arrange prawns, stuffed sides up, in the dish. Bake for 8 minutes, or until the prawns are cooked through. 
6. While prawns are cooking slice reserved lemon into rounds and add them and the remaining butter to a frying pan over medium heat. Sauté until lemons are gently caramelised, then remove from heat.
7. Serve stuffed prawns on a platter with caramelised lemons. Pour butter from the frying pan into a small dish to serve with the prawns.

TOP TIPS

• Jumbo prawns are best for this recipe as their large size holds a decent amount of the delicious stuffing.
• When cutting the prawns be careful not to cut all the way through.
• You can substitute crab meat for the crayfish if you prefer.