Baharat, also known as Lebanese Seven Spice or Advieh, has become one of the many ‘go-to’ spice blends along with Ras el Hanout and Chermoula. Herbie, always up to date or ahead with spice trends, was asked to contribute this article to Australian Gourmet Traveller in 1999. Yes, 24 years ago! This is the article: Legendary spice merchant and blender, Ian (Herbie) Hemphill, has
Butterflied ‘Butter’ Prawns
These are the most delicious morsels to serve as a canapés at a drinks party, or as an individual entree. Ensure the tails are kept on and they are medium sized for one or two bites, while holding a drink in the other hand!
500g medium green King prawns, head and body shell removed and butterflied (see below)
1 tbsp butter
1/2 brown onion, finely grated
1 clove garlic, crushed
2 tbsp Herbie’s Butter Chicken Spice Mix
200ml plain Greek yoghurt
1 tsp mango chutney
1 tsp tomato paste
2 tsp ground almonds
100ml coconut milk
2 tbsp coriander, leaves, roughly chopped, to serve
- Prepare prawns, rinse in cold water and pat dry. Refrigerate while making sauce.
- Melt butter in a large frying pan and add onion and garlic. Sauté over a low-medium heat for 5 minutes without browning. Add spice mix and cook for 2 minutes until fragrant
- Add yoghurt, chutney, tomato paste, almonds and coconut milk. Simmer, stirring occasionally, for 15 minutes until thickened. Do not allow to boil. Turn off heat and allow to cool slightly.
- Coat prawns in butter sauce, without coating the tails and refrigerate to marinade for at least 1 hour.
- Heat a non-stick pan or grill to medium-high and cook prawns for 1-2 minutes each side and transfer to a serving plate. Scatter with coriander leaves and serve immediately.
- To butterfly prawns, remove the head and shell, leaving the tail intact. Using a small sharp knife, make an incision lengthways down the centre of the back cutting almost right through, remove intestine, and flatten open.
Keywords: Indian seafood, butter chicken, butter prawns, canapés, entree