Servings: 4

Parsnip Puree: subheading: Parsnip Puree:
500g parsnips 500g parsnips
2 cups milk 2 cups milk
1 tbsp butter 1 tbsp butter
salt, to taste salt, to taste
 
Pomegranate Glazed Prawns: subheading: Pomegranate Glazed Prawns:
8 extra large green King prawns 8 extra large green King prawns
1 cup pomegranate juice 1 cup pomegranate juice
½ cup sugar ½ cup sugar
3 tbsp vegetable oil 3 tbsp vegetable oil
 
Macadamia and Black Garlic Crumb: subheading: Macadamia and Black Garlic Crumb:
½ cup macadamias ½ cup macadamias
2 cloves black garlic 2 cloves black garlic
pinch salt pinch salt
 
Prawn Butter: subheading: Prawn Butter:
Reserved prawn heads and shells Reserved prawn heads and shells
2 tsp vegetable oil 2 tsp vegetable oil
80g unsalted butter 80g unsalted butter
chopped chives, to garnish chopped chives, to garnish

Preheat oven to 180°C fan-forced.
For the Parsnip Puree, peel and chop parsnips then place into a saucepan over medium heat. Simmer until tender, about 20 to 25 minutes. Transfer to a blender with a little of the milk and blend until smooth. Pass through a muslin cloth then stir through the butter and salt. Cover and set aside.
For the Pomegranate Glazed Prawns, place pomegranate juice and sugar into a small saucepan over medium heat. Simmer until thickened slightly. Transfer to a baking dish to cool.
Remove and reserve the shells from the prawns, leaving the tail attached. Clean prawns and coat the prawns in the glaze and set aside to marinate for 10 minutes.
Heat a nonstick frypan over medium heat. Add oil and the prawns and cook for 2 to 3 minutes on each side until just cooked through, taking care to avoid burning. Remove from the pan and set aside.
For the Macadamia Crumb, roast macadamias on a tray in the oven for 10 minutes until golden. Pulse macadamias with black garlic and salt in a blender then spoon onto a lined baking tray and press out thinly. Bake for 10 to 15 minutes until golden. Remove from the oven and set aside to cool. Crush into crumbs.
For the Prawn Butter, pan fry the heads and shells of the prawns with a dash of oil until they have some colour. Add butter to the pan. Once melted strain through a muslin cloth and set aside.
To serve, spoon parsnip puree onto plates. Top with prawns, crumb and drizzle with prawn butter. Garnish with chopped chives.