

Customized nutritional wellness & food programs
for a path to optimal health
About the Recipe:
I heard somewhere that if you use saffron, then you cant use anything else. Except ghee that is!

Ingredients:
664g jumbo prawns
2 lemons
1 tsp salt
¼ cup rapeseed oil
1/4 tsp black pepper, freshly crushed
½ tsp fennel seeds, freshly ground
1 tsp onion powder
1 tsp garlic powderÂ
Â
Method:
Butterfly the prawns. Mix all of the above and marinate/chill for 2 hours.
Â
Saffron Butter
Ingredients:
1/2 tsp saffron plus ¼ tsp to add in stage 2
¼ tsp salt
140g ghee
Â
Garnish:
10g finely chopped chives
2 lemons, sliced
Method:
Crush the saffron and salt in a mortar and pestle. Add a teaspoon of hot water and let it dissolve. Add the butter and remaining whole saffron threads. Leave at room temperature.
Â
Baste the prawns with the butter (about 1/4 tsp each prawn for crayfish in the shell or add 3 tbsp to bowl with the butterfly prawns and mix well. Grill on a bbq or under an oven grill at 250C for about 4/5 minutes. Serve with lemon and chives.Â
Â