Nyesha Arrington stops by all the way from the USA to grill some cajun prawns on the bbq and talk about all the fun from the Vivid Fire Kitchen
She is most well known as one of the hosts/mentors on the show Next Level Chef alongside Gordon Ramsay.
The show is a popular cooking reality show in America.
Vivid Fire Kitchen returns once again to The Goods Line in Ultimo, featuring some of the world's top pitmasters and BBQ experts who will be taking the stage with live fire cooking demonstrations across 23 nights, aligning with this year's theme ' Dream '.
Recipe below:
Cajun-Thai Grilled Prawns with Green Curry Butter
Ingredients
For the Prawns:
● 2 lbs large shell-on prawns (U10–U15), deveined and butterflied
● 1 tbsp neutral oil
● 1 tbsp Cajun seasoning (see blend below)
● 2 lemons, halved for grilling
For the Cajun-Curry Butter:
● 8 oz unsalted butter, room temperature
● 3 tbsp Thai red curry paste
● 2 tbsp coconut cream
● 1 tsp fish sauce
● 1 tsp Worcestershire sauce
● 1 tsp lemon juice
● 1 tsp brown sugar
● Zest of ½ lemon
● ½ tsp smoked paprika
● 1 tsp Cajun seasoning (see blend)
● 1 garlic clove, microplaned
● hot sauce (Crystal or Louisiana-style)
Cajun Seasoning Blend (makes extra):
● 1 tbsp smoked paprika
● ½ tbsp garlic powder
● ½ tbsp onion powder
● ½ tbsp dried thyme
● ½ tbsp dried oregano
● ½ tbsp kosher salt
● ½ tsp black pepper
● ½ tsp cayenne
Garnish:
● Rough-chopped parsley and/or cilantro
● Optional: crushed pork rinds or toasted breadcrumbs
Method
1. Make Cajun-Thai Curry Butter: Mix all ingredients into softened butter until smooth. Adjust seasoning to taste as needed. Hold warm in a grill-safe pan for basting.
2. Season Prawns: Lightly coat prawns with oil. Season evenly with Cajun seasoning.
3. Grill: Grill over medium-high direct heat. Place prawns shell-side down and grill for 1½ to 2 minutes. Flip, baste with Cajun-Thai butter, and cook an additional 1–2 minutes. Finish with a final butter baste and brief flame kiss.
4. Serve: Plate individually or on a platter. Garnish with chopped herbs, lemon zest, and optional crunch. Serve with charred lemon halves.
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