Butterflied Prawns With Vegemite And Xo Sauce: My Honest Take
I never thought I’d combine Vegemite and XO sauce in a seafood recipe until a rainy Saturday pushed me to experiment. Sometimes, boredom creates the best kitchen moments. If you’re curious about bold flavors and love prawns, you’re in for a treat—and a few surprises. Let me walk you through my experience making butterflied prawns with Vegemite and XO sauce, sharing what worked, what didn’t, and why you might want to try it yourself.
Why I Tried This Recipe
It started with a craving for something savory and rich. I had fresh prawns, a jar of Vegemite left from breakfast, and a half-used bottle of XO sauce from a stir-fry. The combination sounded weird but exciting. I’ve always loved mixing cultures in food.
Sometimes, the best dishes come from using what you have on hand. Plus, prawns cook fast—perfect for a lazy dinner.
Ingredients You’ll Need
I kept things simple, but you can adjust to your taste or pantry. Here’s what I used for two hungry people:
- 12 large raw prawns (shell-on, head-on if possible)
- 1 tablespoon Vegemite
- 2 tablespoons XO sauce
- 2 cloves garlic, finely chopped
- 1 tablespoon unsalted butter
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 2 tablespoons scallions, finely sliced
- 1 small red chili, sliced (optional)
- Fresh coriander for garnish (optional)
- 1 tablespoon olive oil (for brushing)
These are easy to find at most supermarkets. If you can’t get XO sauce, a spicy chili oil works in a pinch, but XO’s depth is special.
How To Butterfly Prawns (the Easy Way)
I used to find butterflying prawns intimidating, but it’s easier than it looks. Here’s what I do:
- Rinse the prawns under cold water.
- With kitchen scissors, cut along the back shell from head to tail.
- Gently pull apart the shell to expose the flesh, but don’t remove it.
- Using a small knife, cut a shallow line down the back and pull out the dark vein.
- Flatten the prawn gently, pressing to keep the shell as a base.
Don’t stress about perfection. Mine always look a little messy, but they cook beautifully.
Preparing The Flavored Butter
Mixing Vegemite and XO sauce was a new combo for me. Here’s how I did it:
- In a bowl, combine Vegemite, XO sauce, butter, garlic, brown sugar, and soy sauce.
- Mix until smooth. It will be thick and dark.
- Add lemon juice last and stir again.
Taste the mix. If it’s too salty, add a bit more brown sugar or lemon juice. If it’s bland, a pinch more Vegemite does wonders.
Credit: www.jessicanguyen.com.au
Cooking The Butterflied Prawns
You can cook these under the broiler (grill) or on a barbecue. I used the oven because rain ruled out grilling. Here’s my step-by-step:
- Preheat oven broiler to high.
- Line a baking tray with foil. Place butterflied prawns shell-side down.
- Brush each prawn generously with olive oil.
- Spread the Vegemite-XO butter over the flesh.
- Broil for 4-6 minutes, until prawns are opaque and the butter bubbles.
- Sprinkle with scallions, chili, and coriander before serving.
Cooking time is short—watch closely. Overcooked prawns turn rubbery fast.
My First Bite: Flavor And Texture
The Vegemite brings a deep, umami punch. It’s salty, but not overpowering, especially when balanced with lemon and sugar. The XO sauce adds a smoky, spicy edge. When the butter melts into the prawn flesh, everything feels rich but not greasy.
The shells crisp up a bit, making it easy to eat with your hands. I served these with a simple salad and crusty bread to soak up the sauce. Even my friend, who was skeptical about Vegemite, ended up licking his fingers.
Credit: www.jessicanguyen.com.au
What Surprised Me
Two things stood out:
- Vegemite’s versatility: I always thought of it as a toast spread. Here, it acts almost like an anchovy paste, bringing depth.
- Prawn prep is forgiving: Even when I messed up butterflying, they still tasted great. Don’t let technique fears stop you.
Comparing With Other Prawn Dishes
To help you see where this recipe stands, here’s how it compares with two other popular prawn dishes I’ve made:
| Dish | Main Flavor | Prep Time | Complexity |
|---|---|---|---|
| Butterflied Prawns with Vegemite & XO | Umami, spicy, rich | 20 min | Easy |
| Garlic Butter Prawns | Garlicky, buttery | 15 min | Very Easy |
| Chili Lime Prawns | Spicy, tangy | 18 min | Easy |
Honestly, the Vegemite and XO combo is the boldest and most unique. It’s not for everyone, but it’s worth trying at least once.
Serving Suggestions
On my first try, I served the prawns as a main dish for two. Here are other ways I’ve enjoyed them:
- As a party appetizer (just halve the prawns)
- Over steamed rice to soak up the sauce
- With a crisp green salad for balance
- Inside a toasted baguette for a messy, delicious sandwich
Don’t forget a wedge of lemon on the side—it brightens everything.
Common Mistakes And How To Avoid Them
I’ve learned from trial and error. Here’s what to watch out for:
- Overcooking: Six minutes is usually enough. If unsure, check at 4 minutes.
- Too much Vegemite: A little goes a long way. Start small—you can always add more.
- Not butterflying fully: If the prawn isn’t opened enough, the sauce won’t soak in.
Nutritional Highlights
These prawns are rich in protein and flavor, but not heavy. Here’s a quick breakdown for one serving (about 6 prawns):
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 26g |
| Fat | 10g |
| Sodium | 1350mg |
| Carbohydrates | 7g |
Watch the salt if you’re sensitive—Vegemite and XO both pack a punch.
When I’d Make These Again
This dish is perfect for impressing friends or when you want something different but not difficult. I love making it for summer barbecues, rainy day comfort food, or when I want a quick, special meal for myself. The flavors are bold, but they grow on you.
If you’re curious about XO sauce and want to learn more, check out this detailed guide on XO sauce.
Credit: www.jessicanguyen.com.au
Frequently Asked Questions
What Is Vegemite, And Can I Use Something Else?
Vegemite is a salty, dark yeast spread. If you don’t have it, try Marmite or a little soy sauce mixed with anchovy paste. The taste won’t be exactly the same, but you’ll get a similar umami depth.
Is Xo Sauce Very Spicy?
XO sauce is flavorful with a mild kick, but not extremely hot. If you’re sensitive to spice, start with less and taste as you go. The prawn’s sweetness balances the heat.
Can I Make This Dish Ahead Of Time?
You can butterfly and marinate the prawns a few hours ahead. Cook them just before eating for the best texture. Reheating makes them rubbery, so fresh is best.
What Sides Go Well With This Recipe?
I like serving these prawns with simple sides—steamed rice, crusty bread, or a crisp salad. The flavors are strong, so keep the sides light and fresh.
Do I Have To Leave The Shells On?
Leaving the shells on helps keep the prawns juicy and adds flavor. You can remove them before cooking, but be gentle to avoid tearing the flesh.
Trying new recipes keeps cooking fun. This one surprised me in all the best ways. If you’re up for a little kitchen adventure, give these butterflied prawns with Vegemite and XO sauce a try—you might find a new favorite, just like I did.
