Butterflied Prawns with Chilli Garlic Butter

10 mins
|
3 mins
|
SERVES 4-6 as a starter

Ingredients

12 large whole prawns, shell and head on
150g unsalted butter
1 large red chilli, deseeded and finely diced
2 cloves garlic, finely diced
Salt, to taste
Small handful flatleaf parsley, finely chopped
Lemon wedges, to serve

Method

Step 1.

To make the chilli garlic butter, melt the butter gently over low heat in a small saucepan. Add the diced chilli and garlic and cook for 2 minutes until fragrant but not coloured. Remove from the heat and set aside to infuse while you prepare the prawns.

Step 2.

Place each prawn on its back. Using kitchen scissors, snip through the legs and up towards the head. With a sharp knife, cut along the incision down the length of the body. Open the prawn out with your hands and press gently to flatten. Use the tip of a knife or your finger to remove the intestinal tract (the dark vein). Pat clean with paper towel if needed. Season the flesh lightly with salt.

Step 3.

Preheat a grill pan or barbecue to high. Brush the prawn flesh generously with the chilli garlic butter (gently rewarm the butter if it has firmed up).

Step 4.

Place the prawns shell-side down on the hot grill. Cook for 2–3 minutes, brushing with more butter as they cook. You’ll see the flesh turn from translucent to opaque white. When the prawns are almost cooked through from the shell side, flip and cook for a further 20–30 seconds to finish. (Cooking time will vary depending on size, avoid overcooking.)

Step 5.

Transfer to a serving platter. Spoon over any remaining warm butter. Finish with finely chopped parsley and a generous squeeze of fresh lemon juice.

Butterflied Prawns with Chilli Garlic Butter

Prep: 10 mins
Cook: 3 mins
Serves: SERVES 4-6 as a starter

Ingredients

12 large whole prawns, shell and head on
150g unsalted butter
1 large red chilli, deseeded and finely diced
2 cloves garlic, finely diced
Salt, to taste
Small handful flatleaf parsley, finely chopped
Lemon wedges, to serve

Method

Step 1.

To make the chilli garlic butter, melt the butter gently over low heat in a small saucepan. Add the diced chilli and garlic and cook for 2 minutes until fragrant but not coloured. Remove from the heat and set aside to infuse while you prepare the prawns.

Step 2.

Place each prawn on its back. Using kitchen scissors, snip through the legs and up towards the head. With a sharp knife, cut along the incision down the length of the body. Open the prawn out with your hands and press gently to flatten. Use the tip of a knife or your finger to remove the intestinal tract (the dark vein). Pat clean with paper towel if needed. Season the flesh lightly with salt.

Step 3.

Preheat a grill pan or barbecue to high. Brush the prawn flesh generously with the chilli garlic butter (gently rewarm the butter if it has firmed up).

Step 4.

Place the prawns shell-side down on the hot grill. Cook for 2–3 minutes, brushing with more butter as they cook. You’ll see the flesh turn from translucent to opaque white. When the prawns are almost cooked through from the shell side, flip and cook for a further 20–30 seconds to finish. (Cooking time will vary depending on size, avoid overcooking.)

Step 5.

Transfer to a serving platter. Spoon over any remaining warm butter. Finish with finely chopped parsley and a generous squeeze of fresh lemon juice.