• 4servings
  • 15minutes

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Nutrition Info . . .

VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 16 large uncooked king prawns

  2. 100g butter, melted

  3. 2 small fresh red chillies, seeded, chopped

  4. 2 tablespoons lime juice

  5. 2 tablespoons chopped fresh coriander leaves

  6. 50g mesclun (small mixed lettuce leaves)

  7. Note: the ingredients can be prepared several hours ahead. Complete the recipe just before serving.

Instructions Jump to Ingredients ↑

  1. Shell the prawns leaving the tails intact. To butterfly the prawns, cut along the back of the prawns, about halfway through. Remove the veins.

  2. Add the prawns to a heated oiled grill pan or heavy-based frying pan; cook until the prawns change colour and are just cooked through.

  3. Meanwhile, combine the butter, chilli, juice and coriander in a bowl and mix well.

  4. Serve the mesclun with the prawns, drizzled with the hot butter mixture.

  5. Not suitable to freeze. Butter suitable to microwave.

  6. Tip: the butter is also delicious served with grilled scampi or yabbies.


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