Woodfired Exmouth Tiger Prawns Recipe


 Want to recreate our culinary delights at home? Bib & Tucker’s executive chef Scott Bridger shares one of his favourite recipes - Woodfired Tiger Prawns.

With an unexpected yet delightful hint of lemon myrtle, this dish earns its spot in any praiseworthy repertoire. 


10 large frozen Exmouth Tiger Prawns (ask your fishmonger for U6-U8)
200 gm unsalted butter (softened)
4 cloves of garlic
1 tablespoon lemon myrtle powder
Juice of 1 lemon

Remove the prawns from the freezer and semi defrost (this makes them easier to split in half)
Lay the prawn flat with the tail spread out on the chopping board

Cut directly in half long ways and scoop out the innards from the head
Place in the fridge until needed
Finely chop the garlic and place in a bowl with the butter, lemon myrtle and lemon juice, then season with flaked sea salt
Preheat the grill function of your oven to high
Spread the lemon myrtle butter over the prawns then place directly under the grill for two minutes
Let prawns rest for one minute

Served best with a small leaf salad and wedges of fresh lemon!


Eamon Sullivan