Iron Chef UK

Butter poached tiger prawns with a garlic dressing recipe

from Iron Chef
Tom Aikens prepares a simple summery prawn dish on Iron Chef UK. The prawns are poached in herby butter, giving them a tender and intensely flavoured finish.

Serves 4


  • 250g clarified butter, melted
  • 12 cloves garlic, thinly sliced
  • 4g lemon thyme leaves
  • 50ml lemon juice
  • 2g coarse sea salt
  • 12 turns of milled pepper
  • Peel of 2 lemons, peeled with a speed peeler
  • 8 tiger prawns, split in half

For the dressing

  • 150ml clarified butter
  • 2 cloves garlic, finely chopped
  • Zest of 1 lemon
  • A little salt and milled black pepper
  • 2 bunches of chopped chives


1. Place the clarified butter in a pan with the garlic, thyme, lemon juice, seasoning and lemon peel. Infuse for 10 minutes on a low heat.

2. Add the prawns and cook very, very gently for 3-4 minutes, the butter should not be above 55°C.

3. For the dressing, take the butter and warm it through then add the garlic, lemon and seasoning. Cook for 2-3 minutes then add the chives

4. To serve, place the prawns down the middle of the plate with the dressing drizzled around them.


Average rating: 5/5
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Iron Chef UK

Last Broadcast: Friday 17 December 12.20PM
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