Compound Butter Prawns, Wagyu Rump Cap & Grilled Cos

Directions

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1. De-stem and de-seed all dried chilies — ancho, pasilla, guajillo, morita and de arbol — then cut into chunks using scissors.

2. Toast the chili pieces in a dry, hot frying pan for 30–45 seconds, moving them constantly. You want fragrant and toasted, not burnt — burnt chilli turns bitter.

3. Remove from heat and allow to cool completely. Once cool, grind in a spice grinder until broken down but still slightly chunky.

4. In the same hot pan, toast the achiote paste briefly to fry it out and deepen its flavor. Add to the spice grinder with the chili and pulse to combine.

5. Transfer the chili-achiote blend to a mixing bowl with the softened butter. Add the minced garlic and chopped garlic chives and mix well.

6. Add the chipotle chili in adobo, lime zest, lime juice, ground cumin and salt. Mix thoroughly until evenly incorporated.

7. Lay a square of baking paper flat. Spoon half the butter in a log across the center, roll into a tight cylinder, wrap in cling film and twist the ends to seal. Repeat with remaining butter.

8. Freeze until firm. When ready to cook, remove one stick and slice into 5mm discs.

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1. Cut the whole rump cap into 40mm steaks. Season generously with flaked salt on all sides, then place uncovered on a rack in the fridge overnight.

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1. Set up for direct grilling — no convEGGtor. Bring the Egg up to high heat: 230–260°C / 450–500°F.

2. Allow the grill grate to heat fully before any food goes on.

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1. Remove steaks from the fridge 30 minutes before cooking. Season all sides with a little more flaked salt just before they go on.

2. Place steaks fat-cap side down on the hot grill. Render as much fat as possible — allow 3–5 minutes depending on thickness.

3. Once the fat cap is well rendered and golden, flip the steaks. Rotate every 30–45 seconds until the internal temperature reads 45–46°C (113–115°F) — rare to medium-rare, ideal for wagyu.

4. Remove from the Egg and rest uncovered for a minimum of 10 minutes before slicing.

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1. Open the butterflied prawns and press firmly against a chopping board to flatten them.

2. Flip shell-side up. Drizzle with neutral oil and season with Cinco Chilli Rub.

3. Slice compound butter into 5mm discs and place directly onto the body and head of each prawn.

4. Place prawns on the hot grill over direct heat. Cook for 3–4 minutes until the flesh turns opaque and the edges curl slightly.

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1. Remove outer leaves from each cos head and halve lengthways. Brush garlic-infused olive oil generously over all sides.

2. Place flat-side down on a cooler part of the grill first, then move to the hotter zone to finish.

3. Remove when charred but still holding its shape — outer leaves caramelized, interior still crisp.

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1. Rest the wagyu steaks for at least 10 minutes, then slice against the grain and arrange on a large board or platter.

2. Transfer prawns directly from the grill to the plate. Finish with a squeeze of fresh lime and finely chopped coriander.

3. Add the charred cos halves alongside.

4. Drizzle hot sauce generously over the prawns.

5. Serve everything family-style in the center of the table.