Barbecued prawns with chilli, lime & coriander butter
One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus freezing
FREEZE butter only
- To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
- Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.
PER SERVING
571 kcalories, protein 45g, carbohydrate 2g, fat 43 g, saturated fat 26g, fibre 1g, sugar 1g, salt 2 g
Recipe from Good Food magazine, July 2012.
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Ingredients
- 1kg large raw tiger prawns , heads removed, but unpeeled
FOR THE BUTTER
- 1 large garlic clove
- 1 small bunch coriander , roughly chopped
- 1 red chilli , deseeded and chopped
- juice 1 lime , plus wedges to serve
- 200g butter , softened
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus freezing
FREEZE butter only
Ingredients
- 1kg large raw tiger prawns , heads removed, but unpeeled
FOR THE BUTTER
- 1 large garlic clove
- 1 small bunch coriander , roughly chopped
- 1 red chilli , deseeded and chopped
- juice 1 lime , plus wedges to serve
- 200g butter , softened
PER SERVING
571 kcalories, protein 45g, carbohydrate 2g, fat 43 g, saturated fat 26g, fibre 1g, sugar 1g, salt 2 g
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02 August 2012
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