Name: Barbecued prawns with chilli, lime & coriander butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Australian
Ingredients: 1kg large raw tiger prawn heads removed, but unpeeled; 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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Barbecued prawns with chilli, lime & coriander butter

Barbecued prawns with chilli, lime & coriander butter

John Torode

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

Plus freezing

A star rating of 3.3 out of 5.4 ratingsRate

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One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue

Freezable (Freeze butter only)

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Ingredients

Nutrition

Units:

MetricUS

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
200g butter

softened

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Nutrition: per serving

kcal571
fat43g
saturates26g
carbs2g
sugars1g
fibre1g
protein45g
salt2g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, July 2012

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A star rating of 3.3 out of 5.4 ratings

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