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Whether you make these on your BBQ or in a fry pan, this is a simple but magical combination of ingredients that tastes like something you'd get at a fancy restaurant! Actually, this is a copy of a great dish I had at a restaurant in Sydney called Esther.The nutty flavour of the browned butter pairs perfectly with a drizzle of sweet soy sauce and the freshness of lime. Add a sprinkle of chili for heat! Keep some bread on hand to mop up the glorious juices.
View original recipe on recipetineats.comCombine shrimp / prawns, garlic and oil in a small bowl, use your fingers to coat then set aside for 15 minutes.
Meanwhile, melt butter in a small silver fry pan or saucepan over medium heat. (Note 3)
Heat until it starts to foam, then swirl the pan occasionally to distribute heat evenly.
Cook until the butter turns golden, smells nutty and there are brown specks at the bottom (you might need a teaspoon to push the foam aside).
Remove from heat immediately. Pour into a jug, leaving behind most of the bitter brown specks (I strained it - because I was making an effort!).
Set aside until required.
Heat the BBQ or fry pan over high heat (no oil).
Add prawns / shrimp and cook until each side is lightly golden brown, but be sure not to overcook! (Note 4)
Place prawns in a bowl. Grate over the zest of a lime, then cut the lime in half and squeeze over about 1 tbsp of lime juice. Drizzle with 1 tbsp of browned butter, toss gently.
Transfer to a plate. Drizzle with 2 tbsp of browned butter then lastly, drizzle over kecap manis, using as thin a stream as you can.
Serve immediately, garnished with chilli and cilantro/coriander, if using.
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