- 1kg large raw tiger prawn, 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
The same shape, but smaller than…
- 200g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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.