• 2servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 large green leader prawns (giant tiger prawns)

  2. 125g butter, softened

  3. 2 long red chillies, finely diced

  4. 4 garlic cloves, sliced thinly

  5. 2 teaspoons finely grated lemon zest

  6. 2 tablespoons finely chopped parsley

  7. 2 tablespoons olive oil

  8. lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Using a small sharp knife, cut through the back of the prawn shell from just below the head to the tail. Open shell slightly with fingers and remove the intestinal tract. Cut through the back of the prawn a little further in order to butterfly it and create a pocket.

  2. Repeat the process with all the prawns and set aside while you make the butter.

  3. Mash the butter with the chilli, garlic, zest and parsley until well combined.

  4. Push about a tablespoon of butter into pocket of each prawn and press together lightly to close.

  5. Heat chargrill or barbecue hot plate until very hot and place prawns on grill. Drizzle each prawn with a little olive oil and cook about 5 minutes each side or until they have changed colour and flesh is cooked through.

  6. Meanwhile, place any remaining butter into a small pan and melt over grill plate or barbecue.

  7. Arrange cooked prawns on a serving plate and drizzle with melted butter. Serve with lemon wedges.


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