Bib & Tucker head chef Scott Bridger’s lemon myrtle prawns recipe

Lemon myrtle prawns
Lemon myrtle prawns

Bib & Tucker head chef Scott Bridger shares his favourite Christmas Day recipe

“This is a super easy crowd pleaser,” he said.

“We mostly eat seafood at the Christmas table and this one can be pre-done and takes two minutes to cook.”



10 large frozen tiger prawns

200g unsalted butter (softened)

4 cloves garlic

1 tablespoon lemon myrtle powder

Juice of 1 lemon


Remove the prawns from the freezer and semi defrost. This makes them easier to split in half.

Lay the prawn flat with the tail spread out on the chopping board.

Cut directly in half long ways, then scoop out the innards from the head.

Place in fridge till needed.

Finely chop the garlic and place in a bowl with the butter, lemon myrtle and lemon juice, season with flaked sea salt.

Pre-heat the grill function of your oven to high.

Spread the lemon myrtle butter over the prawns then place directly under the grill for 2 minutes.

Let them rest for 1 minute and serve with a small leaf salad and wedges of fresh lemon.

Bib & Tucker head chef Scott Bridger