Fiume's Pan-seared King Prawns Recipe
There’s something about prawns, butter and a hot pan that rarely needs much convincing.
At Fiume Rooftop Bar, perched above Howard Smith Wharves at Crystalbrook Vincent, our pan-seared king prawns lean into exactly that. Chilli and garlic bring the heat, roasted capsicum adds sweetness, and toasted pine nuts and butter turn it all into a rich, glossy sauce.
A splash of white wine and squeeze of lemon keeps things bright.
It sounds impressive. It isn't difficult.
The recipe
Serves 2. Half or double as needed.
- 500g peeled green king prawns
- 1 long red chilli, deseeded
- 3 garlic cloves
- 10g pine nuts, toasted
- 50g roasted capsicum
- 50ml white wine
- 50g butter
- 10ml lemon juice
- 50ml olive oil
- Salt and pepper
- Fresh parsley or dill, to garnish
For the marinade:
Blend the garlic, chilli, olive oil and a pinch of salt until combined.
Coat the prawns in the marinade and leave for at least 20 minutes. If you have the time, leave them overnight. The prawns will thank you for it.
For the roast capsicum and pine-nut butter
Purée the roasted capsicum and toasted pine nuts in a blender or with a mortar and pestle until they form a paste.
Set aside while you cook the prawns.
To cook
Heat a large non-stick pan over medium-high heat.
Sear the prawns on both sides until approximately 70% cooked.
Deglaze the pan with white wine, then turn the heat down to low. Add the roast capsicum and pine nut paste and cook for one minute.
Add the butter and stir until melted and emulsified into the sauce. Finish with lemon juice and season with salt and pepper to taste.
Plate immediately and garnish with fresh dill or parsley.
Make it your own
Not feeling prawns? No problem. This roast capsicum and pine nut butter plays well with others.
Swap the prawns for pan-seared chicken, marinated in the sauce before hitting the pan for plenty of flavour.
For the vegetarian lovers, toss the roast capsicum and pine nut butter through your favourite pasta, adding a splash of pasta water to loosen the sauce and help it coat every last strand.
Consider this your permission to make it your own.
Want us to do the cooking?
Some things taste better when someone else is holding the pan.
Head upstairs to Fiume Rooftop Bar at Crystalbrook Vincent for bold flavours, cold drinks and Brisbane River views from above Howard Smith Wharves.
All you need to bring is an appetite.