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Korean Spiced Striploin with King Crab & Prawns

A recipe by Chef Dale MacKay

Korean Spiced Striploin with King Crab & Prawns

Total Time:






Skill Level:



  • 3 shallots, thinly sliced
  • 1 Tbsp. garlic, minced (about 2 cloves)
  • ½ tsp. chili flakes
  • ½ cup salted butter
  • 8 Co-op Gold PURE® Black Tiger Shrimp, shelled
  • 1 500 g bag Co-op Gold PURE® King Crab Legs and Claws
  • ½ tsp. lemon zest
  • Small handful, fresh parsley, finely chopped
  • 4 6oz Co-op Strip Loin Steaks
  • ¼ cup Club House Korean Style Barbecue Spice Mix
  • ½ tsp. black pepper
  • ½ tsp. salt

How to Make It

Place shallot, garlic, chili flakes and butter into a medium-sized saucepan on low heat. Lightly cook for 5 minutes.
Remove shells from shrimp and crab and add them to the butter mix. Keep on low heat and stir occasionally. Cook for about 10 minutes or until the shrimp have changed color and are cooked through or until internal temperature of 74˚C(165˚F) is reached.

Add lemon zest and parsley and mix thoroughly.

Season the steaks with Korean Style Barbecue spice mix, salt, and pepper. Place on a medium-high heat grill. Grill each side for 3-4 minutes, or until desired doneness.

Let the steak rest on a rack for at least 5 minutes before cutting or serving.

Place each steak on a plate and top with a quarter of the crab and shrimp mix. Drizzle any leftover butter evenly on top of each steak and serve.

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