(This makes more butter than required for this recipe. Keep any leftovers in the freezer wrapped tightly in cling film)


  • Ginger coriander wasabi butter
  • 400g butter at room temperature
  • 1 heaped tbsp wasabi paste (or finely grated fresh wasabi root if available) or to taste as brands of wasabi vary considerably in heat
  • ½ cup Buderim Ginger Naked Ginger, finely chopped
  • 1 kg King prawns, deveined, butterflied

To serve

  • 1 ½ cups coriander leaves, coarsely chopped
  • ¼ cup spring onion, very finely chopped
  • ¼ cup naked ginger pieces, chopped


  1. Place the butter ingredients in a blender and blitz until combined. Turn out on a large rectangle of cling film and wrap, rolling into a log. Seal at the ends and place in the fridge until ready to cook.
  2. Heat a bbq hot plate until almost smoking. Add 1-2 heaped tbsp of the ginger butter. As soon as it sizzles and foams, add the prawns, turning regularly and cook for 1-3 minutes or until lightly charred and the butter is fragrant. Top with another tablespoon of butter and cook for another 20-30 seconds.
  3. Remove from the heat. Add to a large bowl with the remaining ingredients. Toss and serve immediately. These are best eaten piping hot.

Products in this recipe