By Daniel Harrison

There are lots of big, bold, distinctive flavours going on in this butter sauce but, when all melded together, they make this one an absolute taste bomb! This is a dish totally made for a summer barbecue-plump hot prawn in one hand, nice cold cider in the other.


12 Large, Shell On King Prawns (the biggest, juiciest ones you can find), split lengthways, vein removed

Olive Oil

½ Cup Sydney Brewery Agave Ginger Cider

Juice & Zest of 1 Lime

1 tbsp Thai Fish Sauce

1 Red Chilli, finely chopped, seeds removed

2 Garlic Cloves, finely chopped

200g cold Unsalted Butter, cut into small cubes

2 tbsp Finely Chopped Fresh Coriander




1.     For the butter sauce, place the cider, lime juice & zest, fish sauce, chilli & garlic in a small saucepan over a medium heat and reduce by half.

2.     Turn heat down to low and gradually add the cubes of butter whilst whisking continuously to form a smooth emulsion. Add the chopped coriander. Keep in a warm place until you’re ready to cook the prawns.

3.     Brush the prawns lightly with oil. Place a griddle plan on a high heat or prepare a barbecue for direct cooking over high heat. Add the prawns, shells facing upwards and cook for 1-2 minutes whilst brushing regularly with the spiced butter emulsion. Turn and cook for a further minute shell side down, still brushing with the butter.

4.     Serve immediately with the leftover warm butter sauce on the side.